Sourcing

People want to do business with a company in whose business practices they believe. We’re the same way with choosing our suppliers. We look for common ground, and we put a premium on integrity.
Executive Chef, John Karangis, harvesting fresh beans at Bodhitree Farms
Executive Chef, John Karangis, harvesting fresh beans at Bodhitree Farms

Our Philosophy 

Culinary excellence demands the best ingredients, and we believe that sustainable business practices like composting or collaborating with farmers and artisans produce the most delicious results. 

Meet Our Suppliers

Inside Our Kitchen

Director of Purchasing, James Murphy, is passionate about building relationships with local farmers and sourcing unique, seasonal products for our culinary team to work with.  Every month, James introduces an of-the-moment ingredient to our management team. He shares where it is coming from, why it is special, and how it is featured on our menu – we call it Murphy’s Market. Visit us here every month for a sneak peak into the kitchen and Murphy's Market.

MURPHY’S MARKET
MURPHY’S MARKET
Scallops are considered a delicacy in the culinary world due to their clean, sweet and fresh flavor that evokes tastes of the ocean – three reasons our chefs get excited when scallop season comes around! From December to April our friends at Pierless Fish, based in Brooklyn, work hard to provide our chefs with the highest quality local scallops. “Founded in 1999, by Long Island native Robert “Bob” DeMasco, Pierless has from the start focused on local and sustainable products. This philosophy was not a by-product of Brooklyn’s emerging food movement ethos as much as it was common sense.” Pierless recently opened an online store in hopes of providing the public the same high quality products as New York’s top culinarians!
View Our Winter Menu