We strongly believe in the importance of responsible and sustainable farming practices and partner only with farms and farmers that practice these methods. We will create menus that reflect the midwest region's strengths and what it has to offer on a seasonal basis. Beyond seasonal availability we will partner with farmers that share our goals and values and can provide the highest quality ingredients possible.
But what kind of food do we serve?? Good question and one that in today's multicultural, instant access, Food Channel society, is difficult to put in a box, and that's the beauty of it. When you simmer it down to the basics we're all still eating the same groups of meats, grains and vegitables we always have. What has changed are the methods of raising, processing and distribution. So in true rebel fashion we reject the contemporary and the easy, and make it difficult on ourselves, for your benefit. Every dish we serve, from our free range Speckled Hen Sausage and Sweet Pepper Stuffed Croissant, to the Garbonzo Bean, Licking Co. Goat Cheese Frites, to the 100% Organic Grass Fed Flying J Petit Filet with Rhubarb and Sweet Potato puree, is an expression of our passion for the tradition of food and cooking and the best they can be.
To be really good at anything you must study very hard and learn technique. But to be great, you must forego what you've learned, allow that to be your underlying foundation and be bold enough to create. Please, join Executive Chef Emmanuel Sotondji and our enthusiastic Uptown Market team for a great dining experience.
