With a focus on sustainable, organic, and delicious food you'll feel good about eating.


Our Partnership

It started on a whim, when we walked into the doors of Coonamessett Farm and asked to speak with the owners, Ron and Roxanna, during the Summer of 2016. We began putting on informal, seasonal pop-up dinners, with a focus on hyper-local ingredients and wood-fired cooking, at the farm. Over two seasons, we let our partnership grow organically into what it is today. On April 27th, 2018, we opened our doors as a brick and mortar, full-service restaurant. We now offer breakfast and lunch seven days a week from April to January, and a tasting menu-format dinner service Sunday through Tuesday.

“I think people are very confused about what we do until they come and they eat,” Brandon says. “We’re trying to do some weird mashup of New England food with Nordic philosophy, and that translates to native food… It’s regional American cuisine that is tied to the ingredients and embraces our own techniques.”
— Chef Brandon Baltzley to Sarah Freeman, Munchies/Vice

Our Partners

  • Coonamessett Farm
  • Peck O' Dirt Bakery
  • Pariah Dog Farm
  • Collins Bog
  • Coonamessett Farm Foundation
  • Sippewissett Oysters
  • Brownes Trading
  • Poplar Foods