The restaurant is housed in a charming old building that is lighted so warmly by Edison lights with warm, rich wooden tones - it’s a joy just walking in. The menu is well crafted and interesting. I was drawn by the promise of farm to table an availability of dishes for gluten sensitive individuals. But I was struck by flavor combinations. I don’t quite understand. I was excited to try the blue cornbread because it’s gluten-free. And it is good, but the combination of flavor flavors is hard to describe and I am smelling a spice that I cannot quite figure out. I’m not a fan of the onion on it. And I think I would lean harder into this as a sweet dish. But I definitely enjoyed it. I ordered the brisket tacos, and I was confused by the presentation. It’s build your own style, but it does not come with any greenery. I asked for cilantro to be brought with it. The meat has a wonderful flavor, but it is serve with a minimal amount of flavorful cilantro Crema. It’s not enough so I had to ask for something more because I struggle with swallowing dry meats. I asked for a barbecue sauce but unfortunately, the house barbecue sauce has a strong vinegar and water base with a light layer of ketchup. It’s not a Texas or St. Louis style that I might be accustomed to. They were good, but my advice get some greenery with it and some kind of sauce to moisten it. I think it would be lovely with a garlic sauce. Or maybe just a jus. I ordered a drink which was seasonal and interesting but I substituted vodka for tequila . It was a coconut cream with cinnamon and falernum, but then it had a strange note of pineapple that just seemed like a cast away in the beverage and me swapping in the vodka may have taken away something important in the flavor mix . I wouldn’t get it again, but I would certainly try some of the other interesting cocktails they offer. I love a good house speciality drink.
They didn’t really have much in the way of desserts for the gluten-free set, but you lucky wheat eaters have a bevy of delicious desserts to choose from. There was a crème brûlée lemon flavor I believe. But because of the bizarre flavor combinations we had already experienced, I wasn’t ready to risk it on the crème brûlée. My husband had steak served on what I believe was a potato hash. The presentation is interesting and the flavor was good. The most memorable part about the meal came at the end when our check was delivered in a real Book. The book was interesting with an almanac of predictions from 20 years ago. It was fun to flip through them.
Our waitress was a sweetheart, and she was very patient trying to help us with our meals.
I really wanted to love his restaurant because it has so much promise, but what I sampled was just confusing. I think I would have more luck if I was to have a burger and fries. But the options were limited for the gluten-free set. And all they had a lovely assortment of fresh ice creams, but it appeared that many of them had wheat in them. I think the chefs did a lovely job in their preparation and presentation, but I think you need to work on your flavor combinations. You don’t always have to reinvent the wheel.
One thing about this restaurant , it’s not pretentious. It’s delightfully casual, so come as you are and feel comfortable in whatever you’re wearing. The staff are dressed in baggy jeans and workout clothes, so no one’s judging you here. I love that the food is locally sourced with the names of all the purveyors given. It’s a wonderful idea, and if I’m ever in Wichita, I will come back to enjoy the outdoor portion. I’ll bring y’all my favorite barbecue sauce, which is made locally here in Edmond, Oklahoma gluten-free with no high fructose corn syrup and just the right amount of heat. It would be the perfect pairing with your brisket. I think your cornbread would be good with the barbecue sauce too.