We are committed to community, sustainability and conservation, creating and maintaining the conditions under which we exist with nature in productive harmony.
Here are some of our regular practices.
Our menu changes seasonally to ensure that we serve only the freshest ingredients from our network of friends who share our commitment to sustainability:
All of the pine you see around the restaurant is locally harvested Beetle Kill Ponderosa and Rodeo-Chediski salvage wood locally milled by Silas Page at AP Sawmill.
The table tops, bar top and bar shelves were created by the good people at Myorga's Welding.
A very special thank you goes out to Doug Minnier of Evolution Construction, for too many hours, over too many days, to complete the initial build-out on schedule.