The husband-and-wife team of Elliot and Emily Stewart will open for dinner service following Memorial Day. The menu will be seasonal, based around what is available from farms in the region. Elliot calls it concise, with just 15 items typically. Among the offerings will be things such as charred carrot with green goddess, almond, Meyer lemon; trout toast “tartare,” brioche, potato chip; and striped bass with miso, pine nuts and grapes.
One constant will be fried chicken. “We'll have fried chicken on the menu at all times – it's something we both love and are constantly perfecting. We'll be making our own bread in house, and pretty much everything will be done by us from start to finish,” he says.
Keep checking their Facebook page for updates.