STATE Food + Drink

07/01/2026

As farmers, artists, and creators, we look forward to summer all year long🌞 It’s a season of abundance; where color, texture, and fragrance come together in ways that can’t be replicated. Working with what the land offers each week, we create bespoke bouquets that celebrate the fleeting beauty of the season.

Our Summer Flower CSA has returned! A chance to bring the feeling of summer into your home through eight weeks of thoughtfully curated arrangements, each one uniquely shaped by what’s blooming at 328North Farm. No two bouquets are ever the same, because no two weeks of summer are either.

Flower Fridays begin this week, with pick-up at STATE or GATHER. We look forward to sharing another season of beauty with you. DM for more info🌻

06/17/2026

Gathering around a meal offers an opportunity to connect over stories, memories, and the simple pleasure of sharing something made with care.

Inspired by years of travel, family traditions, and the meals that have stayed with them most, Tu and Willis have always believed that food is meant to be shared. Each menu is rooted in what’s fresh and local, but also shaped by the dishes they’ve spent years cooking, refining, and falling in love with themselves.

No two Sunday Suppers are exactly alike. Like the ingredients they celebrate, there’s beauty in letting the season guide the experience rather than adhering too tightly to a set plan. Some dishes return, others appear only once, but each menu reflects the creativity, curiosity, and joy that brought STATE to life.

At STATE, some evenings stretch late into conversation, some introduce strangers who leave as friends, some dishes surprise us, some bring us back to memories we didn’t know we’d forgotten.

A place where ingredients, stories, and people come together.

Our next Sunday Supper, An Ode to Summer, takes place June 28 at 6:30 pm. We’d love to save you a seat🌱

06/10/2026

A short pause before a busy summer ahead 🌱

STATE will be closed June 10 - June 20, as we take a brief break to rest, recharge, and prepare for another amazing summer.

We’ll be back on Sunday June 21st for Father’s Day Brunch, followed by Sunday Supper Club June 28th the following weekend and a summer full of thoughtful meals, seasonal ingredients, and gatherings around the table.

Thank you for being part of our community & we’ll see you soon!

06/08/2026

The distance between field and plate matters. This asparagus was grown and harvested at our farm down the street, carried into our kitchen freshly picked, and transformed into one of the seasonal simple pleasures.
So much of what we love about summer is our food arrives at its peak and reminds us that good cooking often begins with paying attention: to the weather, to the soil, to the people growing our food, and to the fleeting moments when everything comes together just right.

We’re open today and tomorrow before taking a short summer break. We’ll return on Sunday, June 21, rested, inspired, and ready for the season ahead!

Until then, we’re savoring every last spear of asparagus, every long June evening, and every opportunity to gather around the table with you.

05/28/2026

May carried a lot of beautiful movement through STATE.

This past month held a little bit of everything we love most: another evening gathered around the table for Tu’s cooking class, a shared hotpot dinner centered around culture, storytelling, and community, and the quiet return of spring showing up in the ingredients, flowers, and the rhythm of the space itself.

So much of what happens at STATE begins long before a plate reaches the table. It starts at 328 Farm, in the ongoing work of growing, harvesting, cooking, and creating spaces where people can slow down and feel connected to one another again.

Thank you to everyone who spent part of their spring with us this month. Whether you joined a class, shared a meal, or simply stopped in for coffee and conversation, you continue to shape what this place becomes.

We’re grateful to keep growing alongside this community. 🌱

05/05/2026

Just a few miles from our kitchen, herbs push through the soil, greens stretch toward the light, and the season quietly decides what ends up on your plate that week.

At STATE for Tu’sday dinner, Tu cooks the way he grew up eating: guided by freshness, memory, and balance. Bright herbs gathered close to home, vegetables grown with care, dishes that feel alive with contrast: warm and cool, rich and vibrant, comforting and unexpected.

Our weekly Vietnamese dinner is where it all meets; the farm, the kitchen, and a menu you won’t find anywhere else but here.

Come hungry. Stay curious. Let the harvest lead the way. 🌿

04/24/2026

04/09/2026

Spring has arrived at STATE🌺

You can feel it in the space, see it in the flowers, and taste it on the menu.

The farm behind STATE quietly shapes so much of what we do: guiding menu updates, inspiring new dishes, and reminding us to cook with the season instead of ahead of it. Ingredients grown nearby make their way into the kitchen at just the right moment, and even the fresh flowers you see around the restaurant are grown just down the road.

That connection to the farm isn’t just sourcing, it’s intention. It lives behind every decision, every plate, and every change we make as the season unfolds.

Right now, spring is leading the way: brighter flavors, fresh energy, and dishes that reflect what’s growing around us in real time.

Stop in, take a seat, and experience what the season tastes like at STATE. We’ll see you soon 🌱