We believe in sustainability and showcasing the best produce that the Northeast has to offer. We pride ourselves on cooking with the seasons and supporting local farmers and small vendors.  All of the proteins are free range & antibiotic free. Seafood is wild caught. All vegetables are locally sourced and if available organic.



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Scott (Chef Cava) is a classically trained chef and a graduate of the French Culinary Institute. Scott's career in the food service industry began long before culinary school. He has worked in all aspects of the food service industry, front of the house, back of the house, and in catering sales. Scott began cooking professionally as a line cook at the famed New York City French restaurant, La Grenouille. While working at La Grenouille, the restaurant received 3 stars from the New York Times. After La Grenouille, he spent time cooking for several restaurants in Brooklyn and Manhattan before switching his focus to private dining. Scott is also an editorial content contributor and recipe tester for Food52

In The News

The New York Times - On Monday Night, He Serves Pasta


Our Hen House - Chef Cava Cooking Class




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