MYLES ATHERTON

Terroir Based Cooking

Refined techniques applied to wood fired cooking with thoughtful presentation

Flavor Foundation Built on Flame

Wood-fired cooking, the most primal method, yields some of the most complex flavor profiles.
Seasonal menus, informed by what grows together - goes together.
Local producers cultivate products that serve as a wellspring of creative inspiration
Simply prepared and thoughtfully presented, allowing our producers to shine

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Bio

Culinary Institute of America Alumni

Class 2004 with Honors

New York City Restaurant Veteran

Gramercy Tavern, The Modern, Hearth, Country

Entrepreneur

Fifteen years of ownership experience

Philosophy

My culinary philosophy is rooted in the essence of the region and it’s distinct terroir. The expression of Northwestern Connecticut’s essence begins with the oak and maple wood that fuels the grill and oven. The offerings from the region’s farmers, fisheries, sugarhouses, and creameries encapsulate the rich tapestry of the soil, water, and climate. My role is to honor their dedication and passion by treating their creations with the utmost respect. I present my craft through thoughtful yet simple presentations - ensuring that every member of our community has a place at the table to share a meal together and break bread.