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Being in business for twenty-four years gives us the ability to reflect on our successes. There are many reasons for our success, but one that stands out to us is Trust. We receive calls all the time... “Hey Matt or John, it is our parent’s anniversary or my wife’s birthday and we want to have a special dinner to celebrate this event. We would like you to create a special dinner for us, here is the date and time, you guys work out the details. We trust you. We are always honored to be given such trust. Trust has to be earned, and should come only with the passage of time. We, in turn, have to trust our purveyors. We have to trust that they produce, handle, store and deliver a quality product to us, whether it comes in the form of produce, fish, poultry, meat and wine.

Without trust, words become the hollow sound of a wooden gong. With trust, words become life itself. The toughest thing about the power of trust is that it's very difficult to build and very easy to destroy. The essence of building trust is emphasizing the similarities between ourselves and our guests.

We have an exciting fall calendar of events, we thank you for your past patronage and hope to serve you this fall.

Matthew Mars, Proprietor

John D’Amico, Executive Chef/Proprietor

“The core of Hospitality is being on the guests’ side.”

“Hospitality is the foundation of our business philosophy. Virtually nothing else is as important as how one is made to feel in any business transaction. Hospitality exists when you believe the other person is on your side. The converse is just as true. Hospitality is present when something happens for you. It is absent when something happens to you. Those to simple prepositions -for and to- express it all.”

Understanding the distinction between service and hospitality has been at the foundation of our success. Service is the technical delivery of a product. Hospitality is how the delivery of that product makes it recipient feel. Service is a monologue-we decide how we want to do things and set our own standards for service. Hospitality, on the other hand, is a dialogue. To be on a guests’ side requires listening to that person with every sense, and following up with a thoughtful, gracious, appropriate response. It takes both great service and great hospitality to rise to the top and offer a great dining experience.

When a guest is seated at the precise time of their reservation at the exact table and with the waiter they requested, that is a reflection of good service. When the right food is delivered to the right person at the right table at the right temperature and the right time-that’s service. When you see a member of the waitstaff decanting a bottle of wine with care and grace, that’s service. When a guests’ empty plate is cleared from the table in a graceful manner, that too is service. When in response to a question, the waiter can describe nuances of wine on our wine list or a dish on our menu, that’s service. But hospitality, which most distinguishes great restaurants from average restaurants – and ultimately any business- is the sum of all the thoughtful, caring, gracious things our staff does to make a guest feel that we our on their side during their dining experience.

Hospitality is hopeful, it’s confident, thoughtful, optimistic, generous and openhearted.

Our restaurant is not selective in doling out hospitality. We strive to treat first-time visitors the same as our regular customers and we do not give priority treatment exclusively to the privileged. This is how we continue to build our business one day at a time.