Fallow Kin will showcase seasonal, local vegetables with at least half the menu spotlighting them, ensuring they take center stage in the dining experience.
We are committed to working with small, local farms and will purchase seafood from local fishermen who practice sustainable fishing, ensuring responsible sourcing.
The late-night menu will consist of under-utilized kitchen items aimed at reducing waste, featuring innovative dishes made from leftovers and kitchen trimmings.
The chef's counter will provide a tasting experience focused on seasonality and locality, representing our commitment to fostering connections with farmers and local producers.
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