Will Richey, Chef and Owner: "My farm, Red Row Farm, raises organic produce for the restaurant all summer long. I use many other farms for produce as well, to extend our season and offerings. I have also commissioned a highly-skilled group of foragers to bring you the wild bounty of Virginia's Piedmont region like ramps, morels, fern heads, and other fine delicacies I like to feature seasonally. Most of the meat is local too. Much of it is organic but all of the meat I use is sustainably raised by farms within an hour's drive. I put a lot of time and effort into sourcing heritage breeds. I believe this provides you with a richer, healthier, and more fulfilling eating experience. Whatever I prepare, it will be made entirely from scratch and served to you at a reasonable price."