the TEAM
tommy patrick
tommy patrick
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
tommy patrick
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!
jessica gonser
rachael peebles
rachael peebles
I love wine for a lot of reasons. The main one is that it is meant for sharing, and like all the other members of my team, I love to share my knowledge and passions with people. That's why I am in this industry. Secondly, wine is meant to be enjoyed (as many have said- "life is too short to drink bad wine"). Lastly, wine is this ever chan
I love wine for a lot of reasons. The main one is that it is meant for sharing, and like all the other members of my team, I love to share my knowledge and passions with people. That's why I am in this industry. Secondly, wine is meant to be enjoyed (as many have said- "life is too short to drink bad wine"). Lastly, wine is this ever changing animal; there is always something new to learn or try.
I have built this wine list with the idea that there is something for everyone to enjoy and something for everyone to try. And as I continue to learn, in my never-ending wine knowledge quest, the wine list will continue to evolve.
"Gentlemen, in the little moment that remains to us between the crisis and the catastrophe, we may as well drink a glass of Champagne." --- Paul Claudel