Wine&Cheese

Our Tuesday Night special offers half price bottles of wine and 3 dollar pours of any open bottle of wine on the shelf.  Pair it with a 10-dollar cheese board or new and unusual cheese flights.

Market Meal

Our market meals change every weekend based on the products available from locals. The meal typically consists of 3 courses with something sweet to finish. We hope you will join us for our unique experience this summer.

Pizza&Beer

Every Thursday from 5pm to close, we feature new and creative pizzas built on our sourdough crust.  All tap beers are a $5 and all Belgian and Trappist bottles are 25% off

Kevin Shinn

We live in a fascinating age of progress and scientific discovery. Technology offers us better and faster ways to communicate and share information with one another all across the planet. Yet with all its advancement, we believe nothing will provide a better channel for meeting our deepest needs of communication like the timeless practice of sharing simple food and drink. We’ll set the table. You bring the conversation.

Kevin Shinn Owner

Michael Ruhlman

I’d come to know three outstanding American chefs, each one of whom had been cooking his entire adult life and had made people happy doing it. In fact, all three of these chefs had stated that a main reason, if not the reason, they cooked was that simple; to make people happy. If they failed in this, the work was for nothing. Didn’t matter how good the technique was, how artful the food, or the personal standards they’d brought to bear on it.

Michael Ruhlman The Soul of a Chef

Henri Nouwen

In our world full of strangers, estranged from their own past, culture and country, from their neighbors, friends and family, from their deepest self and their God, we witness a painful search for a hospitable place where life can be lived without fear and community can be found.”

Henri Nouwen

This year at B&C

This year at b&c

August 06 marks our 10th year anniversary.  We’re happy to have survived all the ups and downs of the changing economy and new emerging Haymarket.  But we are most proud of the stories of connections that have been made over

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