join us at the Table

Our menus are a true collaboration between Farmer Gwen Meyer and Chef Alison Heeres. The partners start each season planning what crops they will grow on our Farm (a full city block in the Eastern Market area!), from herbs to tomatoes to peppers and even flowers. When Chef Ali has an inspiration for a dish, Farmer Gwen will get the seeds to make it happen!

But that connection to the land and the seasons mean our menus are always changing based on what is being harvested on our Farm and by our local farmer partners. And sometimes Mother Nature is fickle. We might want pickles, for example, but she blighted our cucumber crop last year! So check back here frequently to know exactly what’s being served at our table.

We take sustainability seriously, so we use very few animal proteins. When we do, we get our meat from family farms such as Jake’s Country Meats, a centennial farmer on the west side of Michigan, or L&J Turkey Farms, a multigenerational farm in center of the state, both of whom pasture raise their animals and are non-GMO. We serve very little beef, except for our exceptional Marrow Burger, which is pasture-raised Michigan beef that is dry-aged by our butcher friends over at Marrow in the West Village of Detroit.

The same ethos applies to fish and seafood. Our famous smoked fish dip uses Ma Cohen’s whitefish and trout, which is from Sea Fare Foods, a family fishmonger in Eastern Market. Our grilled fish is always rotating based on what can be sustainably caught that week. Regardless, you’ll never be disappointed in Chef Ali’s grilled fish.

We believe in good food, community, sustainability and collaboration in everything, especially in how we source what we serve to you.