Our 58-seat restaurant (including a sweet li’l six-seat counter) will be open all day, serving a daytime and nighttime menu. The market will be stocked with local produce, our pantry staples (what we’ve got in our online shop plus lots more), all the dips/spreads and sauces from our menu, the (mostly natural) wine and craft beer from our drink list, hearty salads and snacks to go, packaged Botanica goods (cacao-coconut granola, date-caraway granola, chile oil, dukkah, etc.), and more.
What will the food be like? Well, just click around our recipes and you’ll see. It’ll be colorful. It’ll use local produce and spices and flavors from around the globe. It’ll star vegetables, fruits and grains, but won’t be strictly vegetarian (we’ll have smartly raised and sourced seafood and meat, too!). It’ll be abundant and bright, moreish and healthyish.
We’ll continue filling this site with recipes, techniques, stories and more once we’re open. Our goal is to keep it stocked with recipes from the restaurant, profiles of wines on our list, articles about our friends/neighbors/sources of inspiration, edible highlights from our travels, and more.
And what about the space? The restaurant and market space will be light-filled and airy, thanks to loads of windows and 20-foot-high ceilings. We’re working with an incredible local architect team, FreelandBuck, and design team, Weekends, to ensure that this thing is drop-dead gorgeous — but not in a fussy or fancy way. A wall whisperer, Alexis Gourguechon, is turning a 50-foot wall into a thing of beauty; and LA-based Made For Each Other is working their magic on our tables and shelves. Our design goal is to make it welcoming and comfortable, filled with texture, patina and objects of meaning.
We can’t wait to have you in. And we hope you’ll stay a while.