"My training is in classical French cuisine, though I've adapted traditional techniques to suit contemporary tastes. We work with local farmers, ranchers, and fisher-people to bring the highest quality, freshest, seasonal fare to our table, and we work without much butter or cream in order to focus the flavors of each ingredient.

"After you've worked in this business long enough, you and your food become a reflection of everyone you ever worked with. Most of all, by cooking what we ourselves love to eat, we share our passion and our experience with our guests."

- John Bentley