change is coming

We are changing the menu. We are updating the menu.  Tod had an  existential struggle with what is change and what is blaspheme. After arduous months of hashing and rehashing things like steak, gravy, tacos, and kimchi reubens, I am confident we have balanced our desire to elevate the menu without alienating the loyal regulars


We make a lot of kimchi around here, about 30 gallons a month in the busy season. I remember fondly the origin of our kimchi adventure.  Sitting at the worn homestead table of my dear friend Amber, a crock of beautiful stank was opened and I tasted this unique kimchi for the first time. Not your

Avocado Toast

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