“Buying from the person that saved the seed, put the seed in the ground, cared for the plant, toiled to make sure it was something they were proud of and delivered it to our door with a story attached, that’s the core of Webster House. We aim to source thoughtfully in order to deliver not only a delicious meal but the story behind the diner’s experience. We believe wholeheartedly that it is our responsibility to take every measure within our power to provide our guests with wholesome products and support local agriculture. The only way to do this is by thoughtful procurement and foresight.”

Skuna Bay salmon with Himalayan red rice, house-fermented black garlic and local spinach; soft-shell crab with house-made XO sauce, a purée of miso and local root vegetables, and grilled scallions; vegan creme brûlée using house-made tofu from non-GMO soybeans, pickled pecans, maple syrup, and cardamom-dusted charred berries.

Webster House is justly famed for its gorgeous building and truly breathtaking cityscape views. Once inside, it’s delightful to find a pretty place, that could easily coast on its looks, taking food seriously, sourcing locally, curing and pickling on site, and bringing much more to destination dining than a pretty face.