At Fallows, co-owners Minard and Arnold emphasize sustainable sourcing, using wild proteins and seasonal produce while ensuring gluten-free, refined sugar-free dishes remain delicious.
The couple has designed Fallow's menu to allow for playful experimentation with flavors, using unique ingredients such as hawaij to enhance traditional dishes.
With a focus on local sourcing, co-owner Joe Taylor of Cedar Springs Farm aims to provide fresh proteins by raising cattle specifically for the restaurant.
Minard's expertise in nutrition and Arnold's culinary skill combine at Fallows, enabling them to offer decadent meals that are still health-conscious and sustainable.
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