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Banquet room up to 40 people, Catering for takeout, lunch and dinner served daily and breakfast on the weekends. BYOB is encouraged, deck coming soon

"I think using local ingredients is common sense, and it is the way that all of the restaurants used to be. It forces you to make your menu seasonal and better all around, from prices to nutrition to quality of flavor. It's best to get vegetables that have been on the vine longer and have less travel time to (your table). My specialty is that I like to make everything from base ingredients. We make everything fresh, and you will not get a better homemade flavor or feel from anywhere else... ....

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  • Sun 9:00 AM - 7:00 PM
    OPEN NOW
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Detailed Information
  • Location TypeNA
  • Opening Date2010
  • Annual Revenue Estimate$100,001 to $500,000
  • SIC Code show
  • Employees10 to 19
  • Contactsshow