Inspired by seasonality and fresh, locally sourced produce, Kathryn Neidus is known for her innovative take on rustic American cuisine. Kathryn and her talented team craft a rotating seasonal menu that is exciting and full of flavor, offering everything from unique new creations to innovative takes on classics.

After graduating from Kent State University and New England Culinary Institute, Neidus honed her skills under Chef Doug Katz at Fire Food & Drink and Chef David Kinch at Manresa, a three-starred Michelin restaurant. Born and raised in Northeast Ohio, she also has experience at The Chef’s Garden, Vegetable Institute, L’Albatros, Blue Canyon, Gavi’s, and The Willeyville.