Sourcing
Bought close,
and cooked the same week
Seafood from Newport’s commercial fishermen, produce from farms we have bought from for years, and foraged mushrooms and sea vegetables when the season gives them up — these aren’t sourcing talking points. They’re the starting point of every dish. The menu reflects what’s available, at its peak, right now. That might mean a dish changes mid-week, or disappears entirely when something better comes through the door.
It isn’t a concept or a marketing position. It’s simply how the kitchen has always worked — stay close to the source, cook what’s genuinely at its best, and let the ingredients lead.
