welcome!
OUR ROOTS ARE IN FARM-TO-table vegetarian cooking…
We’ve worked on organic farms, fed crowds on communes and gardened at spiritual retreat centers. We grew what we ate and ate what we grew. We’ve cooked whole meals in cob ovens and wood fired grills, in power outages during storms, on the back of converted buses without water, and on lot at Phish shows. We’ve had a crash course in making it work and still having fun!
…and now we sling plates in a historic rural roadhouse
Built in the late 1880s. The owner is 93 and tells it like it is. There’s a lending library and a row of Harleys out front. Where the jukebox taught us to love country music. We make what we can on two burners, a oven of unknown temperature and a flat top we can only use an hour before service. And the locals are the best - they’ve learned to trust us even if they don’t know what the hell we are making.
we change the menu daily & make whatever sounds good
We handwrite the menu every day. We pack everything in and out each week. And it’s all comfort food all the time in this place. We trade meals for whatever folks bring to the back door: Dungeness crab, wild salmon, Salmon Creek duck eggs, Tomales Bay oysters, wild chanterelles, giant porcinis, Gravenstein apples, farmer’s cheese, still warm sourdough, saturn peaches, backyard tomatoes, bespoke salad mix, whatever the kids from the school garden down the road have that week… we’ll take it. The menus make themselves.
seasoning everything with housemade condiments & bold ethnic flavors
Give us all the pickles. And flavor pastes. And funky ferments. All the jars of brightly colored things that save the season and make your palette pop. We are the boss of sauce!
oh yeah, and eat dessert.
Maybe first. And then saber some champagne… Don’t worry, Holly will do it.