DEAN CURTIS FOR LIVING WELL


An upstairs banquet room is available for rent or to host special dinners.


served with homemade orga- nic buttermilk biscuits. Careful thought was even


put into the bottled drink options. The bottled water they carry comes from Ar- kansas, because they wanted to keep every selection as local as possible, said Dun- can. The sodas are made with


either cane sugar or stevia (a natural sweetener), no high fructose corn syrup. Two trends are emerging


in the drink world right now: probiotics and protein, said Duncan. Choices include a lemonade reinforced with protein; and drinks that in- clude high levels of probiot- ics, which are good for gut health, but recent research is further highlighting the importance of probiotics. There is always a salad of


14 Living Well i September/October 2017


the day with homemade dressing and a special. They never know what the salad is going to be until the chef creates it, which give cus- tomers variety and ensures the freshest ingredients are being used, Duncan said. The menu changes sea-


sonally but some favorites remain, such as the cobb salad and burger. Some items are simply tweaked, like the portobello mushroom sand- wich. If a menu item has a check mark next to it, it in- dicates a new preparation method. So if you order a sandwich in the spring and see the same sandwich on the board with a checkmark in winter, be sure to read the description because it is made differently. They just celebrated a year in business and the


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