The restaurant, co-owned by Pelaccio and his wife, Jori Jayne Emde, and business partner Patrick Milling Smith, focuses on seasonal ingredients from the area’s lush countryside. They’ve built relationships with local farmers and artisans, and will also be foraging for their own ingredients from local forests, fields, and rivers. The menu will change frequently to showcase the best of what’s around, and all condiments will be made in-house, including Worcestershire sauce and kimchi.
The building the restaurant is located in used to be an old blacksmith’s shop, and was renovated to showcase as much of its history and original fixtures as possible. There’s a wood-burning oven in the kitchen and a fireplace in the dining room with a hand-forged rotisserie, which will be used as an extension of the kitchen. The dining room seats 36, and there’s an upstairs room that can be rented for private parties.
The restaurant will be closed on Mondays and Tuesdays.