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Bitter/Sweet

This year I decided to stray away from a dinner special reflecting Thanksgiving and save my inspiration for the cocktail special instead. I thought that it would be a safe...
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Succulence

To me, there isn’t a better cut of meat to braise than beef short ribs. They are just the most succulent, rich and delicious thing out there. I decided to...
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Sweet Squash

If you ask someone what one ingredient that reminds them of autumn they will probably say pumpkin. This week I’m offering two specials to honor this wonderful vegetable. First, I...
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How About a Date?

I have been really interested in dates lately. I’ve offered them on a different special for the last two weeks and there’s no reason for me to stop now! I...
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The Ginger Duo

It’s very difficult to truly pair a cocktail with an entree item. Sure, you can put two things together and they will taste good but it’s rare for them to...
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They’re Hot!

After my last shrimp special I realized that I don’y offer them enough and I started working on this special. It’s a combination of two different pasta dishes: fra diavolo...
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Great Gourds

I jump at the opportunity to offer pumpkin specials. With such a limited season for them (from now until the end of the year) I try to get started with them...
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Into Autumn

Even though the temperature is falling there’s one great think about this time of year: chanterelle mushrooms. Normally I can only use them in very small portions¬†in order to keep...
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