One Night, One Menu
Once a month, we close the doors to regular service and cook one dinner — built entirely around whatever our farm partners bring in that week. Six courses, eighty seats, one room, everybody eating together. Grab your seat ahead of time.
Cooking the Season
These aren't themed nights. Chef Peter Henry writes each dinner around a particular moment in the growing season, which is the reason each one can only happen once.
The Week Writes the Menu
Peter writes the menu just days before you sit down, based on what our growers actually have that week — not some plan drawn up months in advance. October means apples, pears and smoke, because that's what October means around here. Once he's cooked it, that menu is done — it won't come around again.
Straight From Our Partners
Thoma Meat Market, Footprints Farm, Stutzman Farms, Fungal Farm and the Three Rivers Grown network. The same people we buy from every week of the year, and Peter can tell you which field your dinner came off.
Wine Worth Taking Home
We pair the menu with wine worth taking home, poured by some of the most knowledgeable wine people in our region, including Joe Bello of Bello Vino and Alyssa McGrath of Skurnik. Bottles from the dinner are yours to take with you, and most you won't find anywhere else in town.
What the Evening Looks Like
Peter cooks, then he comes out and talks
Between courses you'll hear where the food came from and why it's on the plate. Our growers join us at the table when they can make it.
The wine has a story too
Wine pairing decisions — and the stories behind the wines — are told by the very people who put their names on the bottles.
Entertainment
There's always something to help us remember that life is about living. Maybe it's music. Maybe it's magic.
You're home at a decent hour
We start at 6:00 and wrap by 9:00. You could be in bed by ten, but you'll probably be too wound up — already planning when to open the bottle you brought home to remember the night.
Our Farm & Wine Dinners
Eighty seats go on sale for each one. We keep a few back for the farms themselves. If a dinner fills up, join the waitlist — returned seats are offered there first.
Our Bar Series
Four times a year our bar becomes something else entirely, with a new name, a new cocktail list, and an event or two that don't really belong in a restaurant. It began with Shark & Co., which filled up. This autumn it's Slash & Co.
- Shark & Co.
- Slash & Co., October
- A Burns Dinner, January
- Spring, to be announced
Coming Soon
Announced, not yet on sale. Our list hears about these first, and the dinners have been filling up.