For Chef Tory, it’s all about letting the ingredients shine. While his cooking techniques are very much “old world”, he describes his menus as modern American since he loves to explore cooking styles and flavors from all over the globe. His goal is to surprise guests with bold yet balanced flavors and interesting textures in every bite.

Our local farmers provide most of our meats, dairy and produce; including cellared root crops and greens from unheated hoop houses throughout the winter months. Combined with the restaurant's strategy of putting up quantities of local produce throughout the growing season, L'Etoile's culinary options remain creative, delicious and regionally-reliant, even in the coldest months.

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