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Mexican cuisine, but a little different. Bowls, burritos, tacos, nachos, and quesadillas with some heat.
Sandwiches that are warm and gooey on the inside and crispy on the outside (paninis) or best served cold (subs).
Think midwestern comfort foods – smoked, braised, and grilled, plus BBQ. We’ll be using local ingredients for even more authenticity.
Cakes, cookies, pies, and soft-serve ice cream. Selections change daily.
Smooth, hearty soups and fresh, crisps salads served daily.
Breakfast foods all day, every day.
Baked over a fire in our brick oven at a crazy high temperature, these slices are a perfect balance of dough, ingredients, and flavor.
Experience special dishes from Japan, southeast Asia, Indonesia, India, and the Middle East that feature the flavors of spices like cilantro, chilies, cinnamon, curry, ginger, peppercorns, star anise, and turmeric.
Authentic burgers, chicken sandwiches, and more.
Chef de Cuisine
Gregory Rockett, Sous Chef
Dylan Payton, Sous Chef
Andrew Baxter, Assistant Manager
Veronica Brown, Assistant Manager
James Stickels, Assistant Manager
Tai Penn, Assistant Manager
Doug Thomas, Assistant Manager