In 1989, a grocery store that had been in the family for 80 years, was transformed into the modern and streamlined dining room it is today. Dotted with wife Angie’s personal touches to bring that taste of home to the restaurant, it provides a backdrop for the seasonally driven menu items produced in Sanford’s kitchen. The commitment to serving food made with products at their peak flavor is exemplified on the daily menu and on the ever-changing Four-Course Seasonal Menu. “If tomatoes are in season, they’ll be on the menu. If not, we’ll just wait until the fresh ones come around again” Sandy maintains.