we follow no style or school of cooking
Potager means kitchen garden. We are not a French restaurant, although we serve dishes from this cuisine. The unifying theme is that of being immensely satisfying, locally sourced and seasonally driven.
We serve really satisfying food and do whatever it takes to make it. We draw upon the season and what is grown locally. Our approach to food, cooking and service is exacting, yet our philosophy about the experience of gathering for a meal is relaxed and natural.
It is crucially important that we do something we can feel really good about, every day.
the times have become frenzied, but within the haven of our home, the crescendo of a chopping knife on a board sings a song of solidarity, or serenity.
how we got here
- 1997
Teri Rippeto and her dad, Tom, open Potager in May. It is their second restaurant together.
- 2017
Eileen Warthen joins the floor and becomes a certified sommelier.
- 2019
In April, Teri and Tom sell the restaurant to the team that had been running the show for over a year: Paul and Eileen. Their goal is to uphold the tradition and ideals of Potager.
- 2020
The dining room closes for the pandemic. The team stays together and keeps cooking for takeout and delivery.
- 2022
Potager turns 25. Regulars still mark their milestones here.
