“In the community of chefs, we utilize referrals and share sources with young chefs coming up to keep the cycle going. There are no good secrets out there. Sharing is the only way to preserve the stories of our purveyors. We choose only traceable seafood, often from fishermen that deliver their catch themselves. We also promote education for our staff and fundraising for sustainable organizations that are both local and nationally recognised.”

Squid ink with Calabrian chili and foraged sea beans; chicken with yakitori-grilled vegetables and heirloom grains; rooibos tea-marinated duck breast with quinoa, sugar snap peas, braised radish, and lemon verbena.

In acclaimed Chef Mary Dumont’s upscale yet earthy space, nature and culture align. Chandeliers resemble tree branches; a Japanese kokedama garden hangs from the ceiling; and tender salad greens, vibrant fresh herbs, and edible flowers come from Dumont’s onsite hydroponic farm – a shipping container-turned-indoor garden that produces vegetables year-round, utilizing less than five gallons of water per day.

Dumont’s ingredient-driven new American menu celebrates wild seasonal gems, such as ramps, stinging nettles, and favas; highlights ancient grains, like einkorn and rye; and thoughtfully makes use of punchy flavors, like XO sauce, smoked olive oil, and verjus. Driven by an insatiable curiosity, Dumont lives by Andy Warhol’s quote, “the world fascinates me“, a sentiment that is clearly reflected in her gorgeous cuisine and the sensitivity that drives her business choices.