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I’m honored to be named in Michelin’s recent guide highlighting 10 restaurants that embody California’s culinary diversity, innovation, and seasonality. What meant most to me was getting to be one of the voices in the conversation a
I’m honored to have this photo memorialized in Local Roots, an art exhibit by artist, @andreaguskin. Above all, it was such a pleasure to connect with Andrea about her project. Details of the exhibit and event on second photo. Come through this
Our cocktails gets the same love and attention as our dishes: slow, thoughtful, seasonal, and made with real hands. * pilgrim pimms pimm’s, rye, apple-fenugreek syrup, lemon, apple bitters *kabocha shaka rum, atole de kabocha pumpkin, milk
No ripe tomato left behind! The cherry heirlooms are coming in hot right now and it’s a picking frenzy around here. Every variety (slide 3) has its own unique character, and I want you to taste the difference. We’ve tucked them in the fa
Pro tip: If you’re ordering based on the internet’s “most popular dishes,” you’re missing out. Those dishes are great—but they will be around. The real magic? The fleeting seasonal creations that never make it to
We’re always honored to receive recognition from Michelin. This honor reminds us we’re on the right path — and it means a lot to be seen by such a prestigious organization. It also allows us to be discovered in a sea of incredible r
You again? Obviously, we need the rain, but we were just getting used to clear skies and warm days. Even on days like today, this mocktail made with pomelo and aquafaba foam will brightens up the gloomiest of days. #pomelo #aquafaba #mocktail #cloudy
Today I learned that “gratitude, both in expressing and receiving it increases levels of serotonin in your brain.” I spent some time in the kitchen sharpening my crews’ knives for them yesterday, a small gesture to express my apprec