Eating locally has become a nationwide mantra, and thanks to the tremendous agricultural bounty available in Oregon it's not hard to find high-quality, sustainably produced food close by.

Executive Chef Jack Yoss, who brings with him an impressive resume, plans to adapt the menu to incorporate his own style of “farm-to-table seasonal American cuisine” and notes that this “will be a great fit for all the local, artisanal ingredients already used in the restaurant.”

We hope you'll be inspired by this unusual blend of simplicity, seasonality and adventure.