restaurant located in Sheboygan
it was our third restaurant that we opened, and this building we’re in now, field to fork, came when i bought the pizzeria next door. it just consistentkind of sat here. the name sort of says it all from the field to the fork. the shorter the distance the better. that’s what we’re trying to do. so whether it’s our fork — our pork, our beef, we buy whole steer, whole pigs, local lamb from wisconsin, all the things are sourced local. the cucumbers, zucchini, yellow squash, all of those things. we decided to do things people have had before. everyone’s had omelets, eggs, frittatas, eggs, biscuit sandwiches. the difference is we make the biscuits, we make the bread, we locally source the eggs. all of the things here we do, but just with that emphasis on supporting the local farmer, supporting the local economy and seeking out what we call clean food, that’s the big difference of what we try
- Tags:
- BHT
