As far as the food, Chef Todd Schrieffer uses specialty purveyors from all over the nation to get the best quality ingredients, whether it's oysters from Seattle, fore gars from the Hudson Valley or fresh seafood flown in from the M.F. Foley Fish Co. in New Bed-ford, Massachusetts.All of our steaks are hand cut Certified Angus or higher, and we use heirloom pork from Nisan Ranch, a co-op of farms producing hormone- and antibiotic-free pork.All of our desserts, from the chocolate gateau to the lavender ice cream, are made on premise.