Takeout Hours
LUNCH: Tue-Fri: 11AM – 2PM
DINNER: Tue-Sat: 4:30PM – 7:30PM
BRUNCH: Sat & Sun: 9AM – 2PM
Closed Mondays
Our Story2018-10-18T11:07:37+00:00


Heather grew up on a homestead in Northern California. Growing food and raising livestock was always a big part of her family’s life. She loved food from her first bite when she was just a few months old, and started cooking herself at about age four. She would start pulling pots and pans out of the cupboard, reassuring her harried mother, “You won’t have to do anything.” She’d put together a simple recipe, often a dessert, which her brothers and sister enthusiastically ate.

The family had a huge garden and raised chickens and goats for eggs, milk and meat. Everything was always fresh and made from scratch. The children took turns baking big batches of bread every week for school lunches; they even made their own mayonnaise!

Heather loved the baby chicks when they came in the Spring and learned to gather eggs. She also learned to milk the goats and helped her mother make a simple ricotta-style soft cheese.

By the time she finished elementary school, cooking was her passion. She decided to create a cook book for her eighth grade project. Among the items she included were “Heavenly Cherry Tarts,” (the family had a small cherry orchard), “World’s Best Pancakes” (her dad’s recipe); and “Roast Goat leg al Fredo,” also her dad’s recipe (his name is Fred).

In high school, she toured Europe with her parents and did a report on cuisine in different countries for her independent study. Shortly before the trip she decided to become a vegetarian, creating challenges in Europe, which offered few meatless options at the time.

By this time Heather was making all the family birthday cakes and cakes for other people, too. She loved setting a beautiful table and always had a eye for the aesthetics of her food presentation. She also appreciated fresh and organic, like the food she grew up eating.

Heather started dreaming of opening her own restaurant when she was a young girl, having no idea how much work it would take. But she has kept steadily on the path toward realizing her dream of sharing the best of the farm with everyone who comes to her table.


Hector grew up in a large family in Mexico City, the 10th of 12 children. He always loved to eat and luckily his mom was a great cook. His favorites were chili rellenos and chicharon with avocado salsa. The food culture in Mexico City is diverse, so he learned to appreciate many different cuisines.

Hector’s other love was soccer. When he was about 11 years old, he sold tacos at a soccer field. At first he would just watch the game, Eventually he got really good and played to keep him out of trouble. He still loves the game and is passing his skills on to his son and daughter.

Hector worked at a butcher’s shop when he was a teenager. That was where he learned all about the different cuts of meat and how to cook them to perfection.

When Hector was 18 he emigrated to the United States and joined family members in the Bay Area. He didn’t speak any English so he attended the UC Berkeley adult school at night for three years. During the day he washed dishes at Carrara’s Cafe in Oakland. Before long they promoted him to line cook. He worked there for six years before moving to Paula LeDuc Fine Catering in Emeryville.