The Chef! Michael Young has traveled the world seeking culinary treats. From Argentina to Spain, this is a style that blends the classic with the sustainable. The pastrami sandwich, for example, presents itself as a soft and crispy flavor resting on rye bread with house-made sauerkraut. Yet, there is more to the story with broth cured from Devil’s Thumb Ranch, chickens who eat unused portions of food, and veggies sourced from local farms. A mindfulness to use locally-sourced products to help build the community is behind every decision.