About
Executive chef/culinarian Dane Wilfong and master mixologist Jim Saufley have paired up utilizing carefully selected locally sourced product and as many seasonal ingredients as possible to create the new definition for the American nuance gastro pub. After traveling to Maryland farms and selecting the best quality product the challenge is then to turn them into creative works of art while still keeping close to some of our pub favorites. The treatment of the proteins and produce matters and is the biggest battle in the industry today. When dining with us you can be assured the best quality product is used from renowned recognized local farms. Homemade is not a term used loosely here, everything is made in house and the menu changes seasonally to keep with the freshest ingredients.
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