The concept of the restaurant is everything old school, using what they had and doing as they did before the break of the industrial revolution: approximately 1850. There are no blenders, mixers, choppers, ice cream machines, deep fryers, burr sticks, nor anything else with a motor or a plug. The menu will move absolutely in lockstep with the seasons. Every perishable ingredient we serve here comes from within 150 miles of this place, was raised in the old way, and has been handled in the old way. We know the rancher, and we know the farmer. We buy from them directly to keep the supply chain small and visible.
We buy whole animals, cut and dry-age them ourselves, and preserve them in the old, tried-and-true ways of the Victorian age, and the traditions that came before them. We smoke our own bacon, grind our own sausage, make our own orange marmalade, and can strawberries in the springtime. All fats used here we either rendered ourselves, or have been naturally crushed from a seed. When possible we will favor Texan products in this also, because money spent in your community stays in your community.