Our Chef:

David Carrier is a New York City native who grow up in his parents’ Queens Restaurant. After graduating from the French Culinary Institute he moved to California to work with Thomas Keller at the French Laundry.  From there it was off to his first stint in Chicago under Grant Achatz at Trio. A move to south with his wife helped kick-start the Panhandle scene at Avenue Sea, their restaurant in Apalachicola, Florida. In 2009 David helped launch a Southern comfort-food movement at Kith & Kin in Chicago. After a tenure at The Cloister and The Beach Club in Sea Island, Georgia, David is now working on a new food and beverage concept that with bring together his years of training and experience.

 

Our Coffee & Tea:

One of the first artisan coffee roasters, Intelligentsia pioneered the Direct Trade coffee movement, establishing one-on-one relationships with the growers of their beans—and also helped popularize the idea of "in season" coffee. Intelligentsia is kind of like coffee’s Harvard, with extensive internal training programs for baristas, roasters, quality control staff and green coffee buyers that include everything from regular cuppings and espresso tastings to one recent class led by a Northwestern University neurobiology professor on the genetics of olfaction. The company’s baristas routinely place high in national and world competitions, and many of its alums have gone on to other exciting jobs in the industry.

As one of the first companies to source coffee via Direct Trade and one of the largest specialty coffee companies operating today, Intelligentsia has been incredibly influential. It also continues to put out great coffees, both by building close relationships with producers and by relentlessly testing and refining blends such as its Black Cat espresso, an undertaking so important that it has the official, covert-sounding name of the Black Cat Project.

Our Beer:

We love to showcase local craft brewers with the same passion and emphasis on quality as we do.

Our Wine:

With our emphasis on freshness and reduction of waste, we serve wine on tap to ensure every glass from first to last is at its freshest and the transportation costs have the smallest carbon footprint.