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we stand by...

food that is fresh off the farm

practices that are sustainable

businesses that operate ethically

positively contributing to our local economy

& making food that is so worth the calories

In light of the current pandemic we wish to voice our promise to the amazing folks that come out to dine with us, we promise to keep your well-being a top priority by continuing social distancing efforts, in our vigilant sanitation and by following all other safety protocol through each step of our day. We promise to keep our own health in peak condition and to not come in to serve you if there is any question of illness or of any contact with someone who is or may be ill.

Your well being is what matters most!

serving food farmed by the familiar faces of your neighbors in one of the most historical buildings of our neighborhood

Chef Bradley sets aside time every week to sit down with our vendors sales representatives to learn about the products that currently have to offer us. He analyzes their place of origin, how they were procured, the process of how they were produced, how they were transported, the length of time from procurement to delivery, and most importantly how they taste and how much they cost. In the end he makes his choices based on what he knows will make our guests happiest.

From seafood and beef to produce and dairy we do our best to source locally whenever possible because we value our community greatly. 

Chef Bradley is an established and esteemed member of the restaurant community. Throughout his career he has proven his ability to cook food catered to his audience, giving customers exactly what they wanted and things they never knew they wanted until now. His proven originality, ingenuity and his widespread talent in preparing food can be described as none other than indulgence.

Chef Bradley also owns and operates his own farm with his wife, Annie (another amazing cook at the Schoolhouse). His growing knowledge of the farm industry has aided in bringing together and blending the two worlds of commercial dining and agriculture. 

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