How do you take an every day vegetable and make it taste completely brand new to the point that it's something being tasted for the first time? That is the chef's project at Luna Wine & Table.
We've created the new category of culinary to add dimension to the terms, The way a botanist studies plants, a culinary botanist looks at plants to better understand them and their world, which is our world. From the health of the soil they grow in, to the location (terroir) of the gardens they grow, to how the gardener herself aids the plants to maturity with the intended benefit to their ecosystems. This approach to culinary precedes the role of the chef in the kitchen and is a prerequisite to being a responsible botany restaurant. And for us, we love it. It's part of our sustainable lifestyle.
Our food is scratch-made, which completes the botany restaurant's circle ensuring the healthiest return from what we eat. From the bread to the wine reductions to the cheeses, pastas, marinades, kimchi, and so on. Whole food is simply better.