Interesting and delicious food, locally sourced, and so nice to enjoy the meal with a glass of house-made kombucha. Areas that need improvement are bread and cooking oils. My absolutely delicious chicken liver pate (served with kombucha jelly!!) would have been so much better with slices of sourdough toast rather than stale white bread. They use canola oil for frying and salad dressings; we hope they will look into this further and switch to lard or tallow for cooking and olive oil for the salad dressings. This restaurant is a potential 12-spoons, they just need to make a few changes.