James Bear Award-winning Chef Tyson Cole’s restaurant offers painstakingly crafted bites like Jar Jar Duck - Seared duck breast and duck confit served in a mason jar and pumped full of flavored smoke.
This restaurant seats only 42 people, but has become a hot spot thanks to the innovative dishes made by Chef Ned Elliot. You'll find dishes such as scrambled pigs brains and venison heart tartare.
