The term "farm-to-table" is so overused that it's lost much of its meaning. When the phrase first became a buzzword in the culinary lexicon about a decade ago, everyone expected it to be the saving grace of the restaurant industry — and the world. All produce would be sustainably raised. We would know exactly where our meat came from, and we would know that the pig led a happy life before becoming bacon crumbles on our heritage... More >>>
Every effort is made to source ingredients from as close to Houston as possible to maintain freshness and help the local economy and environment.