The Food

FIVE YEARS. FIVE CONCEPTS. ONE HISTORIC BUILDING.

YEAR THREE: MEDITERRANEAN

With One Fifth Mediterranean, Chris Shepherd offers his interpretation of the flavors of the Eastern Mediterranean and Northern Africa. Far from a cursory look at the cuisine of the region, One Fifth Mediterranean is a deep-dive into the culture of these ancient lands, from finely sourced ingredients to technique learned from experts in the cuisine. Chris and chef de cuisine Matt Staph are utilizing the wood-burning oven to make housemade breads served alongside a selection of dips, spreads and salads, as well as meats and vegetables cooked al ha'esh (on the fire).