Our Guiding Principles

• Menus crafted with a thoughtful combination of sourced items and seasonal components. Maximize offerings while minimizing skilled labor.
• Items carefully selected for utilization of clean ingredients and minimal processing.
• Prepared items allow cross utilization of ingredients, and simple preparation techniques.
• Utilization of fully cooked proteins and finished sauces prepared using advanced techniques such as sous vide and high-pressure processing result in increased food safety, consistency, and flavor.
• All ingredients available through main line distribution channels.