Sons & Daughters

06/04/2026

Last minute checks before we open our doors to welcome our guests.

06/02/2026

Guinea hen from Oz Family Farm is aged for two weeks and then cooked over smoking apple wood. Along side that there is finely chopped nasturtiums seasoned with salted smoked and dried scallop, and a sauce made from nasturtium flowers and chamomile vinegar.

A wild miners leaf is filled with the leg that is brined, cooked in the fat of the bird and thinly sliced, then covered with a cream made from the last of this years Périgord truffle.

Finally we have tiny vegetables from Meadowood with smoked butter and a broth made from the grilled necks of the bird.

05/29/2026

Last night we were named one of North America’s 50 Best Restaurants for 2026, and we couldn’t be more proud.
A huge thank you to our team, this recognition is a testament to your hard work, dedication, and all of the personality you show everyday.

A few amazing days spent catching up with friends and meeting so many new people. Our industry is truly special, and we’re grateful for the opportunity to connect, share, and learn from one another.

Congratulations to everyone who made this year’s list, especially our fellow restaurants in California, a region we’re incredibly proud to be a part of and represent.

05/23/2026

A few focused moments from service captured by the super talented

05/16/2026

05/15/2026

A very short ramp season this year, but that means not too long before we receive the bulbs (maybe the best part) to preserve for later this year.

Toasted and sprouted buckwheat seasoned with a chanterelle butter and smoked garlic vinegar. Underneath we have morels that are roasted and grilled until chewy and we cover them with wild ramps. Definitely one of our favourite buckwheat variations!

05/03/2026

A few exterior shots beautifully captured by Jesse.

04/24/2026

One of the coolest things about being in our new space is seeing how the seasons change the aesthetics of the restaurant.

We opened in winter, the evenings were dark and cosy. Now in early spring the days have become longer, and as the sun sets we get a beautiful light that shines through the wood into our dining room.

These moments perfectly captured by

04/10/2026

Our buckwheat course is always changing with the seasons, but the intention behind this course stays the same. The newest version was served to our guests last night, but this one still remains one of our favourites.

Our toasted and sprouted buckwheat is seasoned with morels, covered with ramp bulbs that are slowly cooked in butter, with carefully arranged variegated kale leaves from Meadowood that are lightly grilled and seasoned with smoked garlic vinegar aged in oak.

Always served in “The buckwheat bowl” by and photos beautiful taken by two of our favourite people!

04/07/2026

After a very well deserved Spring break, our team is back recharged, refocused and ready to open our doors.

Photos beautifully taken by