The concept of the restaurant is everything old school, using what they had and doing as they did before the break of the industrial revolution: approximately 1850. This was the last time food was more honest. There are no blenders, mixers, choppers, ice cream machines, deepfryers, burr sticks, nor anything else with a motor–nothing with a plug. Food machines with motors made possible an imbalance of diet that had never occurred before: we could suddenly fry enough food to make ourselves sick, we could preserve food longer than its last dangling vitamin. Refusing food-enabling machines is another way to keep the food honest, and in reasonable balance. There is not even a freezer. No perishable ingredient may travel further than a good, strong horse. The menu will move absolutely in lockstep with the seasons, as okra and eggplant taper off and leafy greens move in, we must change ourselves to suit the product–not the other way around. What is outside is inside.