We use only the freshest and most local ingredients possible. We change our menu 8 times a year to ensure that the product we source is the best and "in season". Chef Gregg says I buy often and just enough so that I never sit on a product for more than a couple days. This ensures that the food is always at it's height.
All of our meats come fresh to us from Bianco and Sons in Revere who make multiple trips to the meat market in Boston daily. All of our fish is sourced from Northcoast seafoods a short walk from the docks in South Boston, and our produce from the market in Chelsea. I have a minimalistic approach to my cuisine, which means that every flavor in every dish is not overpowered.
All of our meats come fresh to us from Bianco and Sons in Revere who make multiple trips to the meat market in Boston daily. All of our fish is sourced from Northcoast seafoods a short walk from the docks in South Boston, and our produce from the market in Chelsea. I have a minimalistic approach to my cuisine, which means that every flavor in every dish is not overpowered.
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