Jun 14, 2026
Ella Martinez
Why we only cook with what’s in season
Early on, we tried to build a menu that stayed the same. It made things easier. Guests knew what to expect. The kitchen knew what to prepare. But over time, the food started to feel predictable.
Ingredients change. Some get better. Some fade quickly. Trying to hold onto them past that point meant we were serving something that was technically correct, but no longer exciting.
Now, the menu moves more often. Sometimes small changes, sometimes complete shifts. It depends entirely on what comes in and how it tastes when it arrives. It keeps the kitchen alert. There’s no autopilot. Every service requires attention.
It also changes the experience for guests. What you have today might not be here next week. That’s intentional. We’re not trying to create something permanent. We’re trying to serve something that feels right, exactly when you’re having it.
There were challenges. Menus had to change quickly. Guests asked for dishes that no longer existed. The kitchen learned to let go of perfection and focus on presence.
There’s a simpler way to explain it. We cook what’s good right now.
Now you know the story. Come and be part of it.