CRAFT CASUAL

FOOD PHILOSOPHY

It’s not too soon for the L word. The difference between craft and commodity is that a craft is made by someone who loves it. Names it. Talks to it.

Craft has a story to tell, and by serving up fresh perspectives on traditional recipes, we get to be a part of it. 

When it’s told right, it almost sings. It makes you dance. At the very least, it gets you talking. So we treat every menu item like a conversation. Most people don’t know that the Banh Mi is both French and Vietnamese, or that 1 out of 10 Shishito peppers is a spicy rascal. If you didn’t, now you do. There’s something infinitely more satisfying about a meal with a story than a mouthful of supply chain opportunities.

Local When Possible

When Chef Brandon Price discovers a recipe, he opens a history book and recrafts it with the reference arsenal of a Wikipedia article. If people love it, we bring the recipe to our teams, select ingredients to standard and source local where possible. Oh, and give away a sandwich every time we sell it.

Crafting Flavors

“Food should be honest, real and inclusive.

It should be made by hand, superior to whatever is manufactured in factories. My greatest joy is to see people smiling and sharing the food I prepare.”  –Chef Brandon Price