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"An intimate Falmouth restaurant with a hyperlocal, historically minded approach, it was known for adventurous tasting-menu dinners but has accelerated a planned shift away from tasting menus due to COVID-19. Facing a small indoor dining footprint that overlooks the 20-acre Coonamessett Farm where it resides, the chef-owner is shrinking indoor occupancy and pivoting to takeout-focused offerings that suit outdoor farm dining: affordable breakfasts and lunches, prepared meals sold in the farm store, farm picnic lunches, and a dinner CSA/prepaid meal plan. Because of the unique farm partnership and retail outlet, this model has potential to be a sustainable long-term adaptation even if staffing and operations are otherwise constrained." - Rachel Leah Blumenthal