<epic echoing voice> The great unveiling!!! </EEV>
HE NEARLY MISSED HIS CALLING IN THE CULINARY WORLD
After spending years as a Master Electrician and musician, Chris Barnum-Dann was traveling with his band and eating his way across the United States when he realized he was never going to be a rock star. He also got that the one thing he most loved about being on the road was finding and eating great food. He came to appreciate that this love was concealing an even greater passion—cooking.
Viewing a chance advertisement for culinary school, he enrolled immediately. Gifted with a discriminating palate and highly imaginative cooking style, he met with quick success and began exploring the possibilities his newfound profession had to offer. Now, with his wife Jessica, he owns and operates a Michelin-listed restaurant that has been awarded a Wine Spectator Best of Award of Excellence.
THE BEST OF FINE DINING MINUS THE FORMALITY (the rest in the
The Food
The Feeling
The Feeling
Global cuisine, based on the love and passion for food we have discovered among all people during our travels around the world, showcased with precise technique and attention to detail, and balanced with our love of big flavors.
The Feeling
The Feeling
The Feeling
Welcoming, convivial, lively...these are the adjectives we hope will make [THE NAME YOU WILL HAVE TO SCROLL THROUGH THE PICS BELOW TO FIND] your favorite [INSERT TOWN] restaurant.
The Team
The Feeling
The Team
Chef Chris Barnum-Dann's kitchen is an inspired place where an amazing team creates food with love and passion that each diner will taste in every bite.
WANT MORE DETAILS?
About the Food
Inspired by what the region's farmers are producing each day, the global cuisine found in our ever-changing tasting menu is updated with each spark of Chef's imagination and every change of season.
Tasting Menu Only
We offer a 10-course tasting menu that includes five of our most sought-after dishes. We source ingredients locally and serve them at the height of their expression. We prize the opportunity for our team to cook on the fly, which is why we are unable to publish our tasting menu in advance.
Where We Source Our Ingredients
We focus on using what’s in season, at its peak, and available from trusted purveyors. While most ingredients we include in our dishes are sourced locally, mangoes from Belize in June are the best and there is no better scallop that the one from Nantucket in November.
Pescatarians
Bring your fish-eating selves into this joint!
...
Disclaimer
The pescatarian part - Your Sweetlove must admit that those are his words, not the chef's...but a very close facsimile of what the chef said.
The chef seems to have similar energy to someone you know ;-)
($100 bucks says that guy has trained BJJ or does some sort of full contact striking)
don't forget - Want to see where you're going?
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