Fresh, local ingredients used to create culinary dishes with multi-cultural influences.
We want to provide unique experiences with food and cocktails with different approaches to food you know and some you don’t!
Executive Chef Devin Colclough
He attended Paul’s Smiths College for Culinary Arts & Service Management. Chef Colclough lived and worked in Saranac Lake and Lake Placid for years before returning to Central New York. He started cooking at a very early age, visiting the Syracuse Regional Market with his parents and selecting fresh, local and some unique ingredients to create with. His love of history and other cultures combined with food knowledge and artistic skills allow him to come up with amazing dishes.