Author: Allyson Plessner

Chef: George Brown “We thrive on friendly service, local products and an all-around great experience.” -Barbara Komenda It’s hard not to…

“I like the craftmanship of cooking. We make our own mozzarella. We grind our own sausage, proof our own breads…

It’s said a photo is worth a thousand words, so we can only wonder what a spectacular photo of the…

Jim Freeheart starts each of his paintings with a big heart and a smile—both literally and figuratively. He paints this…

“The plating of the food is very important. People eat with their eyes first. You want to make sure that…

“If something you put down in front of people is exceptionally beautiful, they are going to be awestruck and want…

“Although it’s a tavern and it’s casual dining, we want to juxtapose that with quality service and food so you…

Owner: Jamie Surprenant • Chef: Jimmy Supka “I would love for customers to walk away and say that we use…

“It’s like falling in love,” Michael Helfen says of the moment when his paintings finally begin to match the vision…