WhyFood Philosophy
Okay, we love food, beer and people – but we are not philosophers!For some reason chefs and restaurateurs like to talk about their “food philosophy”!? Is that crazy or is it just us? We just try to make delicious food in a super casual environment.
Hopefully you enjoy what we do: bold and flavor-forward food, for a dynamic menu of thoughtfully sourced, honest American food in a comfortable space.
Always with sustainable ingredients, often sourced from friends, local farms and artisan crafters we know.
It’s that simple. We hope you will join us for dinner and a grog.
OurTeam
Our team is quite the eclectic and lively bunch… among the things we all have in common – the love of great food and the quest for the perfect dinner (and occasionally get our grog on)ChefJosh
At the helm of our culinary team is Chef Joshua Bottini. Joshua comes to us most recently from Wolfgang Puck’s Spago in Las Vegas. Prior to that he was the executive chef at Davios Chestnut Hill, The Franklin Group Boston and Church & Main, Burlington, VT and he was the sous chef at The Ocean House in Watch Hill, RI.
LocalFriends
Sustainable, local Farm-To-Table and then some. In addition to local brewers and artisans, a few of our local farmers help us out as well including: Silverwood Organic Farm in Sherborn, Spring Valley Farm in Medway, Chip-in-Farm in Bedford, Ward’s Berry Farm in Sharon, Tangerini’s Spring Street Farm in Norfolk, White Barn Farm in Wrentham, Cook’s Farm in Wrentham, and Big Apple Farm in Wrentham