An evolution of Ford’s original culinary vision, the new restaurant showcases sustainable regional cuisine and west coast flavors with a southwest influence. An onside smoker, brought from the Culver City kitchen, is used to cook and infuse meats with apple, pecan, and cherry wood flavors. Highlights of the menu include deviled eggs, bacon wrapped dates with goat cheese, roasted Jidori chicken with dirty rice, braised truffle-infused beef cheeks, shrimp and grits, and a smoked pork chop. Mushroom and pulled pork flatbread pizzas are also on the menu, as well as comfort food sides including duck fat fried potatoes, white Cheddar bacon biscuits, and mac and queso with ham hock.
Desserts are equally impressive and include a blackberry crumble, butterscotch pot de crème, and chocolate bread pudding.
Mixologist Dushan Zaric has created an innovative cocktail menu including classic drinks infused with jalapeno, lemon, beet, and thyme.
Designed by Claire Stansfield, the décor draws from Ford’s farm-to-table philosophy and is composed of a mix of repurposed items, orb lighting, brass fixtures, brick walls, and a wood-burning fireplace.