As a chef, the most important thing to me is finding high quality ingredients. That’s why I can say I’m truly lucky to work across the street from our own 2+ acre croft. Our farmer, Lucas Shapiro, is in full swing up there, and we, in the restaurant, are really reaping the rewards of his hard work. Last week we made a nice little Beet “Tartare” using beets and beet chips in the vein of a classic Beef Tartare.
Needless to say, it was a success: we sold out of all the beets (there were a lot!) before the night was over.
Come to Nick’s and see what we’re whipping up from our croft. You can even take a stroll up the hill to meet Lucas, our chickens and see our beautiful produce.