The rustic décor centers on a visible kitchen, where entrées, pastries, house-made breads and soups are prepared. Tables in the generous dining area are graced with fresh flowers and plants.
Established in 2018 by executive chef/owner Christine Wendland, a Culinary Institute of America graduate who won an episode of Chopped on the Food Network in 2017.
For breakfast, try chicken and waffles on a sourdough-scallion waffle served with a boneless, buttermilk-brined fried thigh with spicy maple syrup, or have house-made buttermilk biscuits with sausage-and-white-pepper gravy. Vegan options include pan bagnat (oil-cured tuna, roasted peppers, tomato, olives, hard-boiled egg, fresh herbs and a spritz of vinaigrette on French bread) and the panzanella (sourdough, white balsamic vinaigrette, seasonal vegetables, mixed greens and pickled red onions). For dinner, the popular Petunia is slow-roasted pork with Tuscan spices, caramelized onion, vinegar slaw and biscuits.
Breakfast served all day. The catering menu includes pasta favorites with choice of sauce, plus staples like wine-braised beef short ribs and potato-and-cheese pierogies. BYO.Click here to leave a comment
What are Quick Bites? Short takes on casual, affordable dining.