Nearly everything on the menu is made from scratch using local products. He works closely with businesses like Iverstine Farms to provide his guests with fresh, seasonal ingredients.
“I think that’s part of our job as a small, independent restaurant, a chef-driven restaurant,” Kelley says. “We’re instilling the fact that if we’re going to put our name on it, we want to make sure from the ground up that we have our hands in everything.”
