Drawing inspiration from the region’s history and natural surroundings, the 156-seat freestanding restaurant features an eight-foot wood fired grill as its centerpiece, an open kitchen with counter seating where guests can enjoy dinner while interacting with the chefs, a 26 seat bar, and dining on the deck, patio or private dining room with moveable walls, seating up to 20.

Forge & Vine

This department oversees kitchen management and food preparation processes.

Culinary Operations

This department is responsible for providing dining and catering services to guests and patrons.

People (2)

Jobs (0)

Other teams

Food Service