Our cuisine is a mix of traditional German cuisine and our own brand of cooking that we call "New German Cooking". We pay homage to classic dishes like sauerbraten, carefully cooking it to ensure that it retains its original content while making it more flavorful and exciting. With our New German Cooking, we take ingredients that are traditional to a German kitchen and create our own dishes based on those ingredients.

Chef Mark Steuer applies modern techniques to the Lowcountry culinary tradition of his youth at Carriage House, bringing Southern soul to the city.

Ten years ago we coined the term "Contemporary Comfort Food." This has been our tag line ever since and is the secondary title of our cookbook. Now, there is a Tavern on every corner and people have jumped on the comfort food bandwagon with every derivation of the term possible. Our food is not strickly American (hence the duck confit) but there is a real Midwestern theme running through our menu. Our food is hearty-but not stodgy, lusty but can still be light on the palate. We encourage sharing, because that is the way Drew and I like to eat, but we don't insist that people share and respect that they want to all receive each course at the same time. I really enjoy coaxing the flavor out of food and that means long slow braising, roasting and smoking. Of course we have quickly pan-seared and grilled dishes as well-man cannot live by pot roast alone. But I think it takes real finesse to render a relatively tough piece of meat into a meltingly tender entree. It is a lot more fun than grilling a steak to medium rare.

I would describe our cuisine as regional Spanish. I am inspired by almost all areas of Spain from Catalonia to Gallicia or Valencia. There is a passion in Spain for good food and good wine that is truly inspiring. They have to be in harmony to have a truly great meal. This is something we believe in our hearts.

We are Meatless. We love providing great flavors and satisfying food that doesn't have meat in it.

New American Flexibility to explore worldly flavors.

Chinese and Thai, using authentic ingredients, authentically prepared.

We are an Modern Upscale Grill! Our service style is similar to a Chirassco, in that we serve our chef selections table side and it is a prix fixe menu. What I enjoy the most about our cuisine is that is is forever changing and we are not tied to a theme. We are an infusions of worldly fair. I would like to think we are the best description of an American Restaurant. We are a melting pot of different cultures and infusions between them. We cook over open natural coals and the kitchen is open to the guest with a personal chef's counter so they can see just what makes us special. We just take really good ingredients and cook them really well! No Magic, no far out there ingredients just awesome, wholesome great food!

Amsterdam cuisine...brings me back to the many great experiences i have had in that city... classic bistro fare, farmhouse traditional Dutch, Indonesian and Suriname flourishes.

Rustic. Its food that people can recognize and that they want to eat.