Local before arrival
Husband and wife duo Quinn and Karen Hatfield started this eatery in 2012, offering farmer’s market-inspired baked goods and breakfast, brunch, and lunch mainstays like rolled buckwheat crêpes with strawberries, ricotta, and honey butter, or hot pastrami short-rib sandwiches with caraway-onion jam. The space’s past life as an iconic ’50s print shop is apparent in the raw, industrial details, such as the exposed wood beams on the vaulted ceiling, to the original brick walls.
