b&c Supper Club

This year’s theme:  “I didn’t know I liked…” Click here for reservations at Eventrbite. Each week, Chef Kevin and his team will craft an experience around a food that you are not sure about.  An ingredient will be served three ways

Food & Drink

It is our desire to prepare everything we serve as simply and as skillfully as possible. We create all menu items in our open kitchen and bakery every day from scratch. We also use local ingredients whenever possible.

pizza&beer

Every Thursday from 5pm to close, we feature new and creative pizzas built on our sourdough crust.  All tap beers are 5 dollars 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 Executive Chef

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 Reaching Out

Kevin's Blog

Blog

I began writing several years ago as a way to remember the story that was unfolding in the restaurant.  In doing so, I discovered a pleasure in writing and now continue to express my thoughts on more than just food. 

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