Teller's in 2008

The new year is here and we're working on some exciting projects at the restaurant. In the next month or so we'll be reinventing our Sunday brunch. We're currently developing and testing recipes, playing with some new ideas to make Sundays an even more extraordinary day to visit. We'll be continuing our support of the Fresh Produce Arts Collective-expect a blowout 3rd floor show in the early Spring. Our wine program will continue to evolve...expect even more wines from Italy offered by the flight, the glass and the bottle, as more and more afforable, phenomenal wines are becoming available every month. Michael Beard, the Chef, will be heading up all of our Italian wine selections. We're also working on developing relationships with even more local farmers and artisans-spring and summer will be an exciting time. If you know someone who is handy in the garden get them in touch with us-we'd love to talk to them.