The Food

Q: You guys get your food from Sysco, right?

A: Hell no! We care about the environment, sustainability, your health, and supporting the local economy. To this end, Chef Scott partners with area farmers and NW-specific purveyors to bring you farm-fresh produce and meats whenever possible.


Q: I’m gluten-free. What can you do for me?

A: Many of our starters and salads tend to be made without gluten, and our sandwiches can always be served without the bread. We also stock New Cascadia gluten-free bread and buns for that “it feels like I’m cheating but I’m not!” experience. That said, we bake bread in our kitchen every morning, we hand toss our pizza dough, and there’s no way that there’s not flour in some form floating around in the air in there at some point in the day. So if you’re gluten-free because not eating it makes you feel better, or because of some diet you’re on, you’re fine, but if you’re celiac and / or exposure to gluten represents a risk to your well-being, don’t eat here. (And no, we don’t have gluten-free pizza dough nor do we have plans to provide it anytime in the near future.)


Q: I have lots of food allergies. Should I eat at your restaurant?

A: The good news is that because so much on our menu is made from scratch in-house, we know what’s in pretty much everything we serve, just ask. The bad news is that because so much on our menu is made from scratch in-house, there are mountains of prep work every day and though workstations are always kept very clean, there’s no guarantee of avoiding some infinitesimal cross-contamination from taking place. So: if your allergies cause you discomfort, eat here at your own risk. If your allergies are life-threatening: that really sucks, we’re sorry, we hope it’s at least to something you don’t like, and no, you shouldn’t eat here.


Q: I’m told you don’t allow substitutions. What does that mean exactly?

A: Chef Scott’s dishes are not designed with it in mind that you’ll be playing mix-and-match with their ingredients. Our own recommendation would be to choose something from the menu whose separate ingredients won’t turn you off. We’re not picky eaters ourselves, we love trying new things and want you to as well.

But we get it, not everyone is so adventurous. If you ask for us to leave an ingredient off a dish, we’ll do so. Beyond this, it gets more complicated. Want bacon on your burger? We’ll oblige. Want us to grill its onions, too? No can do: they’re prepped in a way that wouldn’t hold up on the grill. Our cashiers are well trained on all these nuances and will let you know when you’ve crossed over from “sure” to “not possible,” but the central idea remains: we’d really just prefer you order something on the menu. It’s easier on the cooks, and the end product is likely to be better than what you would’ve had us come up with.