A Jewish diner serving deli classics and comfort foods made contemporary, informed by principles of local sustainability and organics. Owners Karen Adelman and Chez Panisse alum Peter Levitt steward this cuisine to reflect season, time and place, thereby reconnecting with traditional culinary practices. The place of vegetables, legumes, seafood and fruit in Jewish cuisine and in sustainable eating are celebrated and central. Housemade sodas include celery, cream, cardamom, and seasonal fruit flavors. Sourcing from local, organic, artisanal producers reclaims the origins of the cuisine. Old-world recipes grew from pre-industrialized food systems. Local economies and hearty pragmatism created these familiar and vital dishes. Where possible we bring local processing and turn-of-the-century, small batch, culinary experiences back to the diner.
Purveyors: Sustainable seafood, meats, eggs, local produce: Glaum Egg Ranch, Josephine Farm eggs Diestel Family Turkey Ranch Petaluma Poultry Niman Ranch beef and lamb Monterey Fish Market Acme Bread Company Hodo Soy Beanery Straus Family Creamery ice cream Streits Matzos domestically produced, American instead of Israeli Sierra Nevada Brewing Company Lagunitas Brewing Company BN Ranch goat Riverdog Farm Happy Boy Farms Greenleaf produce Dwelley Farms Alexander Valley Pickles Cannard Farms
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