We’ve just launched our most ambitious full menu flip to date. New courses developed by our culinary team feature bluefin tuna, swordfish, avocado gazpacho with octopus, heirloom corn orecchiette, rabbit, Pennsylvania Spring lamb, and dry-aged duck breast with rhubarb. This past winter, a key litmus test for the menu was “umami.” Now, the farm takes center stage, and its fingerprints are on everything we serve.
This is an amazing time to both reflect and live in the moment. I feel so fortunate to have connected with this team, in this space, representing our city.
Our Urban Farm Fresh Feed
- We’ve been in the thick of spring time expansion!
- In addition to opening up the back space to production we’ve added about 20 apple trees, 5 pears, 3 paw paws, and a blackberry patch.
- This is in addition to our grapes, almond trees, currants, gooseberries, and a szechuan tree. If that seems like a lot for a little space, it’s because we are employing a pruning technique called espalier that keeps our trees no taller than 4-5′ nor wider than 5′ and emphasizes high, compact production.
We are currently harvesting chard, radishes, edible flowers, herbs, hakurei turnips, and hybrid spinach romaine heads.
