We have an itch to make it from scratch
For you, by hand, with heart
From the house-cured prosciutto, hanging for months in our cold room, to the artisanal epi loaves we bake in our pizza oven, to the gelato made by our pastry chef with lavender from our kitchen garden—know that if it’s on our menu, we made it for you, ourselves, by hand, with heart.
Fresh from the source
Our urban garden
We believe that food preparation begins even before the ingredients reach the kitchen. That’s why we grow many of the herbs and vegetables we use in our recipes right in our own organic garden. Tended by our chefs, this garden is the origin of many of the wonderful flavors you’ll find at your table.
At Jeffrey A. Miller we take great pleasure in making and curing our own charcuterie products. Our chefs use both cold and hot smoking techniques to create mouthwatering cured meat classics like saucisson sec, coppa, pancetta, sopressata, and pâté de campagne. Whether we’re using a whole pig, a spring lamb or a side of beef, we devote time and attention to creating a delicious artisanal feast for you and your guests.