About 20 years ago, a young cook named Greg Baker stood at the line between the moment of chaos and calm that every cook experiences every Friday night in every restaurant across the country. The ticket meter began its mechanical song and the Chef's voice rang out in a thick French accent: "Hold onto your panties, girls." As he began to call out "One duck! One foie! Two steak, bloody and well! Four scallop!" the young cook looked at his co-worker, another lowly comis, peered into the dining room, looked down at the freshly tattooed black widow spider on his forearm, thumbed through the last of his paycheck in his pocket and said "good food is wasted on people who can afford it."
 This is where it all began. The concept that good food, prepared by professionals who are passionate about their craft, who spend their off time learning new techniques, who get giddy during morel season, should be made available to everyone.
 Whether you are thumbing through the last of your paycheck or whether you're sitting on a million dollars, good food is a necessity, not a right, and it is The Refinery's mission to provide just that.

  We only use responsible vendors; most being local, but all who take great pride and care of their processes, employees and earthly footprint. Then we refine this already beautiful product into something even more amazing and we change it up every week.