[CLOSED CAPTIONING HAS BEEN PROVIDED BY CARDI'S FURNITURE AND MATTRESSES] >> RHODE ISLANDERS ARE INTENSELY PROUD OF THE HISTORY, CULTURE, AND ABOVE ALL, THEIR FOOD.

WITH OVER 400 MILES OF COASTLINE, DEBORAH'’S CULTURAL INFLUENCES AND A RICH TRADITION OF TEACHING AND FARMING, RHODE ISLAND IS A FOOD LOVERS MECCA.

WE ARE YOU ON A TRIP ACROSS THE OCEAN STATE TO TASTE THE FOOD AND MEET THE CHEFS, FARMERS, BREWERS, DISTILLERS AND WINEMAKERS THAT MAKE RHODE ISLAND ONE OF AMERICA'’S MOST EXCITING FOOD CULTURES.

FROM CLASSIC TO CUTTING EDGE, THIS IS A TASTE OF RHODE ISLAND.

CASE OF RHODE ISLAND IS PRESENTED BY DAVE'’S FRESH MARKETPLACE, PROUD TO BE SERVING OUR RHODE ISLAND NEIGHBORS AND COMMUNITIES SINCE 1969, NOW WITH 10 LOCATIONS.

BETTER FOOD, BETTER SERVICE.

THE SOUTH COUNTY TOURISM COUNCIL, A NONPROFIT ORGANIZATION DEDICATED TO PROMOTING SOUTHERN RHODE ISLAND AS A LEISURE AND TRAVEL DESTINATION.

AND NEWPORT VINEYARDS.

BRINGING NAPA VALLEY TO NEWPORT WITH OVER 100 ACRES OF LAND, OVER 30 ESTATE-GROWN WINES, AND FRESH BREWED CRAFT BEERS.

♪ >> I CAME DOWN FOR LUNCH FROM BOSTON 30 PLUS YEARS AGO AND I WENT HOME, TURNED AROUND, AND MOVED BACK HERE.

JAMESTOWN IS ALMOST LIKE A REALLY INTERESTING THROWBACK TO THE 50'’S.

IT IS VERY QUIET UNTIL THE SUMMER COMES, AND THEN IT POPS ALIVE.

WE ARE BUSY WITH LOTS OF ACTIVITIES, BEAUTIFUL BEACHES AND SAILING AND GOLF AND K ITE-SURFING, LOTS OF GREAT RESTAURANTS.

>> FIVE YEARS AGO, AMY BARCLAY BOUGHT THE RESTAURANT AND GAVE THE MENU AND DECOR A FRESH NEW UPDATE.

>> I USED TO BE WAITSTAFF AND NOW WE RUN THE RESTAURANT.

WE ARE REALLY INTERESTING MIX OF OUTDOOR, INDOOR, AND CONVERTIBLE DINING.

WE FOCUS ON AMERICAN FOOD, PROBABLY PRIMARILY WHAT YOU'’LL FIND ON THE MENU.

>> SIMPATICO WITH ALL ITS OUTDOOR AND INDOOR SPACES INCLUDING A SMALL CHAPEL AREA IS A FAVORITE SPOT FOR WEDDINGS, PARTIES, AND EVENTS OF ALL SIZES.

>> WE HAVE A VARIETY OF DINING ROOMS.

THE NORTH DECK IS REALLY FOCUSED ON EVERYTHING MY MOTHER WOULD LIKE TO SEE IN A DINING ROOM.

THE DECK THAT I AM ON RIGHT NOW IS EVERYTHING I HAD IN MY TREE FORT IN 1973 EXCEPT FOR THE BAR.

WE HAVE A GIGANTIC DINING ROOM CALLED THE GREEN ROOM WHICH IS REMINISCENT OF AN ABANDONED GREENHOUSE.

WE HAVE THE PERGOLA WHICH IS ALSO USED AS ONE OF OUR WAITING ROOMS AND LOUNGES DURING THE SUMMER WHICH IS STREETSIDE, SO IT IS A LOT OF FUN FOR PEOPLE WATCHING.

>> THE DIVERSE MENU IS FOCUSED ON FRESH SEAFOOD AND COLORFUL DITCHES THAT MATCH THE ELEGANCE OF THE CORE.

-- OF THE DECOR.

>> WE LIKE TO PUT A LITTLE TWIST IN EVERY SINGLE SOLITARY MENU ITEM.

HANDS DOWN, THE NUMBER ONE APPETIZER HAS GOT TO BE THE, MARI BECAUSE IT IS NOT YOUR STANDARD, MAR -- CALAMARI.

SALAMI.

THE SALMON IS PROBABLY MY NUMBER ONE ENTREE SELLER.

IT IS SIMPLY PREPARED.

ONCE YOU FIND OUT THE INGREDIENTS YOU GO OH, THAT IS ALL THERE IS.

THE BOLOGNESE IS ONE OF THE BIG SELLERS BECAUSE WE START SIMMERING FIRST THING IN THE MORNING AND IT HAS GOT ALL OF THE DIFFERENT MEATS AND VEALS AND SAUSAGES AND IT IS REALLY AN ALL-DAY PRODUCTION TO GET ALL THOSE INCREDIBLE FLAVORS BLENDED TOGETHER.

YOU ARE GOING TO SEE A LOT OF DIFFERENT TYPES OF ITEMS.

AGAIN, A LOT OF THEM ARE SEAFOOD BUT THERE ARE BIG PRODUCTS, AND WE TRY TO TAKE THE BASIC AND MAKE IT APPROACHABLE AND THEN TWIST IT JUST TO SURPRISE YOUR TASTE BUDS.

♪ >> MY NAME IS DANIELLE, I AM THE CHEF AT SIMPATICO RESTAURANT IN JAMESTOWN, RHODE ISLAND.

WE ARE GOING TO MAKE A SEAFOOD-STUFFED FLOUNDER.

I'’VE TAKEN ABOUT SIX CLAMS AND STEAMED THEM OPEN WITH WHITE WINE.

AND THEY WILL GO WITH EVERYTHING ELSE.

PUT THEM IN THE BOWL FOR NOW.

I HAVE THE CROUTONS, THAT IS THE BASE OF THE STUFFING.

I ALSO HAVE ABOUT THREE SHRIMP CHOPPED UP, MAYBE TWO SCALLOPS CHOPPED UP.

SOME CELERY AND ONIONS AND WE ARE GOING TO SAUTE THESE WITH SOME SALT AND PEPPER AND CHILI FLAKES.

IT DOES NOT HAVE TO BE SUPER HOT BECAUSE WE ARE NOT LOOKING FOR CARAMELIZATION.

WE ARE JUST LOOKING TO SWEAT THEM SO THEY GET TRANSLUCENT.

IF YOU LIKE SPICY, YOU CAN ADD MORE.

SHRIMP.

AND THE SCALLOPS.

AND ADD THE CROUTONS TO THE BOWL AND THEN WE ARE GOING TO ADD THE SEAFOOD TO THE BOWL.

THIS IS THE LIQUID FROM STEAMING THE CLAMS OPEN WITH WHITE WINE AND MELTED BUTTER.

THIS IS GOING TO BE WHAT BINDS THE STUFFING TOGETHER.

IT WILL START TO SOFTEN THE CROUTONS.

THE REST OF THE LIQUID...

SO I'’M GOING TO TAKE THE FLOUNDER AND I'’M GOING TO LAY IT DOWN AND I'’M GOING TO TAKE THE STUFFING AND SQUEEZE IT TOGETHER SO IT STAYS.

I'’M GOING TO JUST TAKE IT AND PULL IT.

THEN IT IS GOING TO GO IN THE DISH AND FOLLOW SUIT WITH THE OTHER TWO.

SPRINKLE A LITTLE BIT OF SALT AND PEPPER ON TOP OF THEM, A LITTLE BIT OF WHITE WINE.

WHITE WINE AND LEMON JUICE.

AND THEN I'’M GOING TO POP THEM IN THE OVEN FOR ABOUT 20 MINUTES AND THE SAUCE FOR IT I'’VE ALREADY STARTED.

THIS IS THE RED PEPPER.

I JUST TOOK SOME GARLIC AND SLICED SHALLOT AND A COUPLE SPRIGS OF THYME AND REDUCED THE WHITE WINE WITH ROASTED RED PEPPERS.

SO WHAT WE'’RE GOING TO DO IS STRAIN THAT AND FINISH IT WITH COLD BUTTER AND THAT IS WHAT MAKES IT THICKER.

A COUPLE OF TABLESPOONS IN THEIR.

-- IN THERE.

STIR UNTIL IT MELTS.

POUR IT OVER.

MAYBE YOU LIKE A LITTLE BIT OF PARSLEY.

THIS IS OUR SEAFOOD STUFFED FLOUNDER THAT HAS BEEN TOPPED WITH A ROASTED RED PEPPER, POTATOES AND SAUTE GREEN BEANS.

♪ >> BEAUTIFUL, FRESH FLOUNDER.

THEY'’VE STUFFED IT WITH GORGEOUS SHRIMP AND SCALLOPS.

I CAN SMELL THE RED PEPPER.

PERFECTLY COOKED.

THE FLOUNDER IS TENDER.

THE STUFFING IS FANTASTIC, YOU CAN TASTE THE SCALLOP AND THE SHRIMP AND THE WHITE WINE REDUCTION, THIS IS A BEAUTIFUL FISH DISH.

>> WE'’RE GOING TO MAKE A VEGETARIAN PESTO PASTA NOW.

HERE I HAVE SOME YELLOW SQUASH THAT I'’VE TAKEN THE SEEDS OUT OF BECAUSE THE SEEDS HOLD A LOT OF MOISTURE.

AND THEN I'’M GOING TO START GETTING MY INGREDIENTS.

THE GARLIC AND SHALLOTS FIRST, TO GET THE OILS.

JUST BARELY STIR THEM TO CARAMELIZE.

WE HAVE THE YELLOW SQUASH.

WE HAVE ASPARAGUS.

WE'’RE GOING TO LET THOSE COOK FOR A MINUTE.

THEY TAKE A LITTLE LONGER.

NOW WE ARE GOING TO ADD THE TOMATOES, THE PEAS AND THE SPINACH LAST.

TOMATOES AND A LITTLE BIT OF SALT AND PEPPER.

A QUARTER CUP OF WHITE WINE, A COUPLE SWIRLS AROUND THE PAN.

ABOUT A QUARTER CUP OF CREAM.

ABOUT A TABLESPOON OF GRATEDD PARMESAN.

I'’M GOING TO DROP MY LINGUINE IN THE HOT WATER.

AND THEN, ALL COMBINED, AND THEN RIGHT AT THE LAST MINUTE, WE ADD THE SPINACH BECAUSE SPINACH COOKS FASTER.

POUR THAT IN.

TOSS EVERYTHING TOGETHER.

BECAUSE IT IS A VEGETARIAN DISH, WE WANT TO HAVE A VEGETARIAN OPTION, BUT JUST BECAUSE IT IS URGENT.

DOESN'’T MEAN YOU CAN'’T ADD -- BUT JUST BECAUSE IT IS A VEGETARIAN DOESN'’T MEAN YOU CAN'’T ADD PROTEIN TO IT.

PUT ALL THAT STUFF ON TOP SO YOU SEE ALL THE COLORS.

GARNISH IT WITH SHAVED PARMESAN.

THEY DID KERRY AND PESTO PASTA -- VEGETARIAN PESTO PASTA AT SIMPATICO IN JAMESTOWN.

>> WE'’RE HAVING THE SUMMER PESTO PASTA WITH SQUASH, ASPARAGUS, PEAS, TOMATOES.

REALLY EXCITED.

FRESH SUMMER VEGETABLES.

SWEET, LOCAL.

THIS IS A GORGEOUS DISH.

♪ >> UPSTAIRS FROM THE BUSTLING COBBLESTONE ALLEY IS FLUKE, A SOMEWHAT HIDDEN ISLAND GEM.

THIS FINE DINING FAVORITE FOCUSES ON ARTFULLY PREPARED SEAFOOD AND OFFERS SOME OF THE MOST BEAUTIFULLY COMPOSED DISHES ANYWHERE IN THE STATE WITH SOME OF THE BEST VIEWS IN NEWPORT.

>> WE OPENED IN JUNE OF 2007 AFTER WORKING TOGETHER FOR 15 YEARS.

THAT IS WHERE THE NAME COMES FROM, THE ACCIDENTAL STROKE OF LUCK.

WE HAD BOOKED FOR TWO MONTHS OF SPACE AND DIDN'’T FIND ANYTHING WERE LOOKING AND JUST AS WE WERE GETTING READY TO GO FIND JOBS, WE FOUND THE LOCATION AND WE WERE ABLE TO OPEN FLUKE IN JUNE OF 2007 AND WE'’VE BEEN HERE FOR A LITTLE OVER 11 YEARS NOW.

>> I WILL NEVER FORGET THE NIGHT THAT WE WERE SITTING HERE IN THE SPACE THAT WAS CALLED LA BISTR O RIGHT WHERE WE ARE TODAY AND JEFF SAID, KIND OF A FLUKE TO THINK THAT WE COULD BE RIGHT HERE IN THE HEART OF DOWNTOWN NEWPORT, AND HERE WE ARE.

>> SINCE WE BEGAN IN 2007, WE'’VE ALWAYS TRIED TO BE A CHEF-DRIVEN RESTAURANT.

WE BRING PEOPLE INTO OUR KITCHEN AND PROVIDE THEM WITH THE BEST INGREDIENTS THAT WE CAN POSSIBLY FIND IN THE AREA, AND ALLOW THEM TO TAKE THEIR ARTISTIC APPROACH AND THEIR CULINARY APPROACH TO REALLY PUT TOGETHER THE MENU.

WE HAVE BEEN CHEF-DRIVEN SINCE THE DAY WE OPENED AND WE ARE REALLY EXCITED BECAUSE WE FEEL AS IF WE MAY HAVE LANDED OUR BEST YET.

JOINING US FROM NEW YORK IS EDDIE, WHO HAS WORKED FOR SOME FANTASTIC PEOPLE IN NEW YORK.

HE HAS WORKED FOR DANNY MEYER, DAVID BULET, AMONG A NUMBER OF OTHER PEOPLE FOR 20 YEARS IN NEW YORK CITY.

HE BRINGS A CULTURE OF NEW YORK, THE NEW YORK RESTAURANT CULTURE TO US, WHICH IS ALL ABOUT HARD WORK BUT IT IS EVEN MORE ABOUT ORGANIZATION AND WORKING TOGETHER AS A TEAM TO REALLY PUT OUT THE PRODUCT AND PROVIDE THE SERVICE TO THE CUSTOMER.

ONE OF THE GREAT THINGS ABOUT FLUKE IS JEFF'’S RELATIONSHIP WITH THE LOCAL FISHERMEN.

IN MANHATTAN, YOU CAN BUY ANYTHING BUT THERE IS ALWAYS THAT MIDDLE.

HERE, THE MIDDLE DISAPPEARS.

WE ARE TAKING OUR OWN VEHICLE TO THE DOCK, AND PICKING UP THE FRESH FISH THAT WE USE TO MAKE THE SEA BASS OR THE FISH WITH PICANTE BEANS.

IT'’S JUST A GREAT OPPORTUNITY.

>>MY STYLE, ESPECIALLY BECAUSE WE ARE IN A SEASIDE TOWN, IS VERY MEDITERRANEAN.

THERE'’S A LOT OF THINGS THAT ARE BOTH RUSTIC BUT REFINED AT THE SAME TIME.

SO, WHILE A DISH MIGHT BE LOBSTER WITH PASTA, THAT PASTA IS ACTUALLY A PASTA LIKE YOU SEE HERE.

THAT DISH EMBODIES SO MUCH.

LOCAL LOBSTER.

THE MUSHROOMS THAT ARE BEING SOURCED LOCALLY THROUGH A FARM JUST ON THE OTHER SIDE.

THE SEASONALITY OF EVERYTHING, IT JUST MAKES IT A REALLY SPECIAL DISH.

WHAT WE'’RE DOING HERE TODAY IS OUR LOBSTER PASTA.

I AM A HUGE FAN OF MAKING PASTA BY HAND.

LIKE I SAID EARLIER, DANNY, HE IS SUCH A TALENTED YOUNG MAN.

HE HAS TAKEN WHAT I HAVE TAUGHT HIM AND TAKEN THAT TO A WHOLE NOTHER LEVEL.

I AM OK SAYING THAT DANNY AT THIS POINT IS A BETTER PASTA-MAKER THAN ME.

SALTED, BOILING WATER.

FRESH PASTA.

THIS IS ANGEL HAIR SO IT IS THIN, SHOULDN'’T TAKE LONG.

WHILE THAT IS HAPPENING, WE ARE GOING TO HEAT UP THIS SAUCE.

THIS IS OUR CORN PUREE.

NOTHING MORE THAN LOCAL SWEETCORN, PUREED WITH A LITTLE BIT OF VEGETABLE STOCK AND THEN WE HAD SOME SAFFRON STRANDS AFTERWARDS FOR COLOR AND FLAVOR.

PASTA LOOKS ABOUT DONE.

WE ARE TO KNOCK OUT MOST OF THAT WATER AND WE'’RE GOING TO LET THAT DROP RIGHT IN HERE.

WE'’RE GOING TO ADD THAT OUR MUSHROOMS.

THEY ARE ABSOLUTELY MY FAVORITE MUSHROOM TO WORK WITH.

THESE ARE SOURCED LOCALLY.

THERE'’S THIS FANTASTIC FARM JUST ON THE OTHER SIDE CALLED RHODE ISLAND MUSHROOM.

I WORK WITH A GUY, TIM, WHO IS JUST A FANTASTIC HUMAN BEING.

WE ADD THESE CHERRY TOMATOES.

MAKE SURE YOU ALWAYS CHECK YOUR SEASONING, RIGHT?

MAKE SURE THAT IT IS WHERE IT NEEDED TO BE.

THE LAST THING YOU WANT TO DO IS THROW A DINNER PARTY AND YOU GONE THROUGH ALL THIS EFFORT AND YOU UNDERSEASONED AND THE DISH FLOPS.

NOW, WE ARE GOING TO SET THAT ASIDE.

THIS IS OUR POACHING LIQUID FOR THE LOBSTER.

IT IS A LITTLE WHITE WINE WITH SOME FRESH BUTTER SEASONED WITH A LITTLE BIT OF SALT AND PEPPER.

SO, LOBSTER.

WHEN YOU OVERCOOK LOBSTER OR ANY FISH, FOR THAT MATTER, SEAFOOD, IT IS AN AWFUL EXPERIENCE.

WE JUST WARM UP THIS LIQUID AND THEN THE LAST THING WE DO IS FOR THE LOBSTER AND AND LET IT SLOWLY WARM UP.

WHILE THAT IS HAPPENING, WE TAKE OUR PASTA AND WE PLAYED IT -- PLATE IT UP.

THIS TOOL IS FANTASTIC FOR DOING THAT BEAUTIFUL SPIN.

WHAT WE DO, YOU GO RIGHT THROUGH AND YOU TWIST.

OUR LOBSTER WAS IN FOR APPROXIMATELY A MINUTE.

SO IT SHOULD BE EXACTLY WHERE WE WANT IT TO BE.

SO THE FINAL TOUCH, BASIL OLIVE OIL.

WE JUST PUT IT AROUND.

AND THEN THE LAST TOUCH, SOME OF THESE LOVELY, LOVELY MICROGREENS.

TO FINISH IT.

WE BUY THEM STILL GROWING.

THEY ARE ACTUALLY CALLED LIVING GREENS.

WE CLIP THEM AS NEEDED SO THEY ARE SUPER FRESH, SUPER TASTY.

AND THEY ARE VERY LOCAL, JUST NORTH OF US AT THE FARM.

SO THAT'’S IT, THAT'’S THE WHOLE DISH.

>> I CAN SMELL THAT SAUCE, I CAN SMELL THE SAFFRON.

LOOK AT THAT, LOOKS LIKE SEAWEED.

BEAUTIFUL.

YOU CAN SMELL THE SAFFRON.

THIS IS ELEGANT NEW ENGLAND AT ITS FINEST.

IN ADDITION TO WORLD-CLASS CULINARY MASTERPIECES, CHEF EDDIE BRINGS SOMETHING ELSE TO THE RHODE ISLAND FOOD AND RESTAURANT SCENE, SOMETHING THAT MAY PROVE TO BE HIS MOST IMPORTANT AND ENDURING CONTRIBUTION.

>> ONE OF THE REASONS I FINALLY CAME UP HERE WAS BECAUSE IN NEW YORK AFTER A WHILE, IT WEARS YOU DOWN.

YOU START TO LOSE SIGHT OF WHAT IS IMPORTANT.

IF YOU CAN IMAGINE WORKING 60, 80, SOMETIMES 100 HOURS IN A VERY DEMANDING KITCHEN, THAT TAKES A TOLL ON YOU PHYSICALLY AND MENTALLY.

AND I REACHED A POINT IN MY CAREER WHERE I NO LONGER LOVED TO COOK AND I WAS INCREDIBLY DEPRESSED AND IT REALLY DID A NUMBER ON ME.

SO WE MADE A DECISION BASED OFF AN AD THAT I FOUND ON CRAIGSLIST.

SO JEFF PUT AN AD OUT THAT SAID DO YOU WANT TO LEAVE MANHATTAN?

AND I LOOK AT MY LIFE AND I SAID, I THINK IT'’S TIME.

AND WE DID.

AND IT IS THE BEST THING THAT I HAVE EVER DONE AS FAR AS MY OWN PERSONAL HEALTH.

I'’VE ONLY BEEN HERE FOUR MONTHS, I HAVE SINCE BECOME AN ADVOCATE OF MENTAL HEALTH AND WELL-BEING AMONG THE RESTAURANT COMMUNITY.

♪ >> UP FROM THE NEWPORT WATERFRONT IS ANOTHER LOCAL GEM.

NAMED AFTER A NEWPORT MANSION DESIGNED BY FREDERICK OLMSTED, THIS ELEGANT SPACE FEATURING CLASSIC FRENCH CUISINE WITH A NEW ENGLAND INFLUENCE COMBINED TAKEOUT BAKERY AND COFFEE SHOP WITH A FULL-SERVICE RESTAURANT AND BAR.

>> WELCOME TO STONE A CORRECT ROSTER HE -- STONE ACRE BRO SSEIRE.

WE OPENED OUR FIRST RESTAURANT IN 2013, THAT WAS DOWN ON FAME STREET.

NOW WE ARE IN WONDERFUL WASHINGTON SQUARE.

>> STONE ACRE IS SOURCING MUCH OF THEIR INGREDIENTS FROM LOCAL FARMS AND FISHERMEN WITH AN EVOLVING MENU REFLECTING SEASONAL INGREDIENTS.

>> WE HAVE A RESTAURANT FOCUSED ON FRENCH FOOD, IDEALLY FOCUSED ON SUSTAINABILITY WITH ALL OF WHAT NEW ENGLAND HAS TO OFFER.

WE LIKE TO THINK THAT WE HAVE THE ATLANTIC OCEAN ON OUR FRONT DOOR.

THAT IS OUR MAIN PHILOSOPHY.

BEHIND ME IS A RESTAURANT AND IT IS GETTING READY FOR A BUSY SATURDAY BRUNCH.

WE DO BREAKFAST, LUNCH AND DINNER SEVEN DAYS A WEEK ALL YEAR.

BEING A BRASSERIE WE LIKE TO FOCUS ON SOME OF THE CLASSIC FRENCH STUFF.

SO WE GOT FRENCH ONION SOUP, A PERSONAL FAVORITE OF MINE.

SOME OF THE FRENCH CLASSICS.

AND THEN WE GET INTO MORE OF A CONTEMPORARY STYLES THAT WE ALL MAKE IN-HOUSE HERE, SOME SEAFOOD, SOME PORK.

WE TRY TO EXPAND FROM THE FRENCH PHILOSOPHY AND BRING IN AS MUCH OF THE NUMBING WHEN BACKGROUND AS WE HAVE AROUND US.

TODAY WE ARE GOING TO BE MAKING A ROASTED CHICKEN BREAST WITH BRAISED BUTTER BEANS, KIELBASA, AND SAUTEED BOK CHOY.

SLIGHTLY SMOKED CHICKEN BREAST.

WE MAKE THIS IN-HOUSE WITH STRICTLY THE CHICKEN THIGHS FROM THE SAME BIRD OF THAT BREAST.

SO IT STARTS OFF IN THE HOT PAN.

NEXT WE ARE TO GO WITH THE BUTTER BEANS.

MORE COMMONLY KNOWN AS BABY LIMA IF YOU'’RE IN YOUR LOCAL STORE.

THOSE GET SOAKED FOR 24 HOURS AND THEN WE BRAISE THEM IN THE SECOND COMING OF ROASTED VEAL BONES THAT WE USE FOR STOCK.

FROM THERE, WE ADD OUR GREENS.

THIS IS RUBY RED BOK CHOY.

BECAUSE IT IS SO FRESH AND SO TENDER, IT REALLY ONLY TAKES SECONDS.

WHEN THAT COMES FULL CIRCLE WITH OUR SAUCE, SIMPLY ROASTED CHICKEN BONES THAT WE REDUCED DOWN AND MORE CHICKEN BONES, IT IS ABOUT A THREE-DAY PROCESS THAT WE STEEPEN ALL OF OUR MEATS WITH.

ROASTED CHICKEN WITH BRAISED BUTTER BEANS, KILL BOSTICK, AND BOK CHOY -- THOMAS A -- KIELBASA, AND BOK CHOY.

>> THE WHOLE VELOCITY BEHIND THIS RESTAURANT IS A VERY FARM TO TABLE APPROACH.

EVERYTHING ON THIS PLATE IS LOCAL.

LOCAL CHICKEN, LOCAL BUTTER BEANS, AND THEN THE LOCAL GREENS FROM WISHING STONE FARMS AND A LITTLE BIT OF THE CHICKEN.

YUMMY GRAVY.

IT IS TENDER, PERFECTLY COOKED AND IT HAS A BEAUTIFUL LIGHT, SMOKED FLAVOR TO IT.

THE GRAVY IS NICE.

TENDER, LOCAL, SEASONAL BUTTER BEANS FROM A LOCAL FARM.

THE MEAT QUALITY, IT JUST HAS SO MUCH FLAVOR.

IT IS TENDER.

I LOVE THE FACT THAT THEY SOURCE LOCALLY HERE.

TRULY FARM TO TABLE.

♪