This eatery is putting the Thumb on the culinary map. Twin chefs Mike and Matt Romine do more than just talk the farm-to-table talk, raising Mulefoot pigs (a heritage breed) on their parents' farm and sourcing some 90 percent of ingredients from within 20 miles of the restaurant. The excellent food is presented in creative and fun ways. There's a full bar, too. D Tue.-Sun.
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