We are getting super excited about our restaurant opening! The building, the location, the views and especially the food are all beautiful, and it's all coming together quickly. More updates to come as furniture, art, the bar, and decor start trickling in.
Chef Charlie is busy menu testing and we will be sharing quick peeks in our IG story so keep in touch! This is the third restaurant that we have opened since March, 2015, and here are some things that will be similar to Woods Hill in Concord and a few things that will be different:
- All meat on our menu will always be rotationally pastured. We raise beef, pork, duck, lamb, honey, and mushrooms on our farm for the restaurant at our farm in Bath, NH. We won't be able to keep up with all of the production of beef and pork, so we will be supplementing with other pasture raised meats from our partners. We will be serving as much produce as possible from local farmers who don't spray their fields. Our grains will be soaked and we won't have any industrial oils anywhere in our kitchen. Our fish will be from local fisheries sourced by our awesome fisherman Chris Basile, President of the Boston Fisheries Foundation. We are also excited to be working with Island Creek Oysters for our shellfish and caviar program.
- Our wine will be organic, biodynamic or practicing and we will throw a lot of love on local beers and local spirits.
-This er we will be releasing a film about our story. Some of our favorite regulars know our story but we're always surprised to find out that many don't. We are a true farm to table restaurant with our own 260 acre farm in Bath, NH. The team at the farm and the team at the restaurant work hand-in-hand to insure that our food is nutrient dense and delicious.
Here is a fun video showing the view from our future patio. We can't wait to have you join us!
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