David Flaherty
David Flaherty

Embracing local spirits

Raising the Bar

Tonight’s sea bass? Locally sourced by a family that practices sustainable fishing.

The pork loin? Ah yes, quite a nice offering from a farmer up the road who keeps animals raised on an organic diet.

Oh, the cocktails? Well, the vodka comes from halfway across the country, and the gin from across the Atlantic. Local spirits? Umm, well no, not really. How about a Shirley Temple for the little one (cough, cough)?

All too often, when we dine ou

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