Restaurant Brag

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Illustration of brown bag filled with flour and scoop. Wheat stalks on the ground in front of bag.
/ Copyright: moremarinka

“I feel that our whole restaurant group is based on innovation. But the project that I’m most proud of at the moment is the commercial milling facility that we opened in early 2020. We’re supplying our restaurants and others, and watching chefs use our flour is an amazing thing.”

—Kelly Whitaker, the Wolf’s Tailor, Brutø, Basta, and Dry Storage, Denver and Boulder

Talk to us! Email your experiences (and thoughts, opinions, and questions—anything, really) to askus@diningout.com

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