Fresh Basil from Stonykill Farms

basilLOCAL. That’s what you’re getting here. As good as it truly gets. We just picked up a few pounds and it’s going into dinners tonight at all four of our restaurants. As a chef, this is exciting. An ingrediant that’s personal, fresh and alive. We see it as a special item all of it’s own – and we’re preparing a few dishes especially for the next couple nights while it’s at it’s best:

Vine Ripened Tomatoes, Torn Basil, Grilled Peasant Bread, EVOO, Fiore di Latte Mozzarella

Sliced Housemade Mozzarella, Vine Ripened Tomatoes, Torn Basil, EVOO, Fire Roasted Peppers

Prosciutto Wrapped Mozzarella, Italian Bread Crumbs, Tomato Basil Sauce

How about Vanilla/Basil Ice Cream? Yes, we’re going to play and if you’re adventurous we hope you’ll jump in. In the next few days we’re expecting a fresh crop of┬áHot Peppers & Herbed Ricotta. (more…)

Heaters outside!

heatWhile it’s a bit cold for general outdoor activities, our new heaters are making a difference here. If you’re in the mood for some outside dining on a brisk evening – we have you covered: We’re stirring up a few specials for this weekend as well, going for the hot and spicy to balance out with extremes. It’s going to be a bit more of an experience than usual so if you can make a reservation, it might be a good idea.