Much of Chef/Co-owner Matt Dillon’s food comes from his Vashon Island farm and cooked in an open fireplace. Sommelier/Co-owner Marc Papineau maintains a focus on natural and small producers.
Much of Chef/Co-owner Matt Dillon’s food comes from his Vashon Island farm and cooked in an open fireplace. Sommelier/Co-owner Marc Papineau maintains a focus on natural and small producers.