The real reason we do everything in house?
We want to be able to smell it when it comes out of the oven.
We get off on the sensory overload provided by a fully-engaged kitchen. It would be nice for you if you could have the all-day, all-encompassing experience of food preparation, like we do, but we try to pass on as much of it as possible. So while you didn’t have the heady privilege of inhaling the fragrance of homemade beer bread coming out of the oven at 3pm today (unless you who are reading this happen to be Max, Javi, Mario or Che), we hope that your senses are well compensated by other opportunities, such as the following:
Cubism? No, bresaola made from grass-fed beef (Spanish Oak Ranches) with house made beer bread and organic market produce.
Javi’s kettle-fried chicken (Curtis Womach) with white corn grits (Anson Mills) and agave nectar-glazed yellow peaches (Wingshadows Hacienda).
