Owner/Executive Chef Wade Barkman - Owner Nathan Barkman - Employment Application - Donation Request Form
Company Information
Several
years ago, we opened our doors with the promise that we would serve
innovative Texas food grown in Texas. Since then, we have been
working to develop a network of mostly local farmers and ranchers to
maintain a steady supply of fresh ingredients. Early on we realized
that, unlike the large restaurant supply companies that deliver to
the area, the small, local farms we were buying from could not make
regular deliveries to our restaurant. So we went to the farms. Now
we meet personally with many of the people who grow our food. Our
menu is filled with as many local items as we can muster. We have
since become a leading advocate for sustainable, community-
supported agriculture in the Brazos Valley.
This valley yields some of the richest farming soils in the country. This was why the first Texans made this their capitol and why, forty years later, they founded the state’s first agricultural college here. Crops just grow better in this place. Authentic Texas cooking requires carefully selected foods brought straight from the farm and slow cooked with discipline and care. We have found that gathering our food from local farmers instead of from generic restaurant corporations has given us the ability to prepare fresh, creative dishes for a menu as constantly changing as the seasons. Harvesting from the field, tree, and water is simply the first step in an unbroken pattern. From the farmer to the chef to the server, we demand nothing less than absolute respect for the food we put on your table.