Our Philosophy
We cook from
the land outward.
Sorrel takes its name from the sharp, lemony herb that signals spring's first green. We chose it because it grows at the edge of fields, between cultivated and wild, exactly where we try to cook.
Every week we sit with our farmers, Glenbrook Farm, Fieldstone Ridge, and the Yancey brothers at High Pasture, and learn what's ready. What's on the menu tonight may not be there next Thursday. That's the only promise we can make honestly: it was grown nearby, harvested this week, and prepared with full attention.
We source within 80 miles without exception. Where we can't find a local equivalent (certain citrus, olive oil, aged vinegar) we choose small producers who share our values. Nothing anonymous. Nothing industrial.
"The season's logic shapes every plate. We follow it, not the other way around."
Miriam Voss, Executive Chef
