"...they get great oysters in, call a local farmer to kill a pig, cure their own meats, serve local wines - you know the drill, but you've never been to a place this serious about sourcing and as fun. I personally would drive all the way back from New York if I knew their thick, ridiculously tasty maple-cured bacon served with a spicy, creamy cabbage was on the menu that night."
- New York Post
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