the TEAM
tommy patrick
rachael peebles
tommy patrick
I have been in the industry for more than 20 years. When I turned 16, my mom gave me my first job as a dishwasher in her restaurant. By the time I was 21, I realized I wanted to open my own restaurant. Not only did I have a passion for food, I loved guiding people with flavors, and introducing people to new dishes and whiskeys.
I wanted t
I have been in the industry for more than 20 years. When I turned 16, my mom gave me my first job as a dishwasher in her restaurant. By the time I was 21, I realized I wanted to open my own restaurant. Not only did I have a passion for food, I loved guiding people with flavors, and introducing people to new dishes and whiskeys.
I wanted to make this restaurant both a 5-star experience and utterly unpretentious. Our team is here to share our passions with you and we hope you enjoy them.
john slagle
rachael peebles
tommy patrick
I have been a private collector of spirits for more than 10 years, in the industry for 15. This restaurant is my sharing of my collection and my knowledge. Though I may be referred to as the 'professor', I have no doctorate- just passion. I've always appreciated being able to share what I know and opening my own restaurant gives me the fr
I have been a private collector of spirits for more than 10 years, in the industry for 15. This restaurant is my sharing of my collection and my knowledge. Though I may be referred to as the 'professor', I have no doctorate- just passion. I've always appreciated being able to share what I know and opening my own restaurant gives me the freedom to do just that. Additionally, who doesn't want to be their own boss?
Feel free to ask me about spirits; though this is a whiskey bar, I have a secret passion for rum! ~ The Professor
rachael peebles
rachael peebles
rachael peebles
I fell in love with cooking as a teenager. I have a background in art that has absolutely translated to my culinary career. I really love the intersection of food and culture and the opportunity to celebrate both of those things in my work.
I am always trying to learn more- I love exploring food and I invite you to explore with me. My cur
I fell in love with cooking as a teenager. I have a background in art that has absolutely translated to my culinary career. I really love the intersection of food and culture and the opportunity to celebrate both of those things in my work.
I am always trying to learn more- I love exploring food and I invite you to explore with me. My current focus is charcuterie-- I am excited to share my work and my joy with you!