Sure, we could follow the old tap room/food truck model that’s so popular with breweries these days, but if you can’t tell by now, we were made to break the mold. There’s no frozen, pre-prepared and mass distributed food being served here. In fact, we don’t even have a walk-in freezer. Seriously.
Instead, every meal and every ingredient is house made. Badass Chef Brian, our master Chef, works with his team to reinvent simple food with complex tastes that you will absolutely love.
What’s better than a Sunday brunch with your friends and family? Brunch all day long, that’s what. Join us every Sunday for all-day brunch, featuring unique takes on traditional brunch fare.
Cooking to me is a dance, it's a bunch of crazy chefs running around the kitchen with hot pans sizzle plate boiling liquids moving in perfect harmony.
Once you’ve stepped into the kitchen of a restaurant, I don’t think you’ll ever be quite the same. The hood hums overhead, the staff preps for their shift and the impending energy of a busy weekend rush lingers in the air — equal parts tension and excitement as cooks and dishwashers scurry across the terracotta kitchen tile readying for service.
The harmony of a well-run kitchen echoes signs of pride, respect and camaraderie. You earn these things by investing more of yourself than what the average person would deem sane.
I started delivering pizzas when I was 16 and loved the atmosphere. I decided to pursue a more meaningful adventure with food, and now I’ve been doing this for 29 years!
It’s awesome for people to like my food and allow me to express myself through the dishes I create.
Enjoy!