Chef Lanter joined the team as executive chef in August of 2000. He partnered with Larner in June of 2004. With two years of apprenticeship in three restaurants in France as his culinary schooling, Lanter reinstated classical French Cuisine as the foundation to this modern American Bistro. With a focus on constantly striving to improve quality and never loosening the reins, the cuisine has evolved into unpretentious, clean, and satisfying food. The quality and freshness of ingredients has become pivotal to Lanter’s philosophy on cooking.