at the table

The menu changes with the seasons — and with what the land offers. 

That’s not a turn of phrase. Chef Candace Stock builds each menu around what’s ready: native botanicals, North Dakota wild rice and grains, and ethically sourced bison, elk, and game — much of it foraged, grown with partners, or sourced from ranchers nearby. Expect food that is wood-fired and smoke-kissed, honest and seasonal, and rooted in the idea that gives the restaurant its name: take care of what takes care of you. 

A few things you can count on 

  • Native botanicals and foraged ingredients, in season 

  • North Dakota wild rice and grains 

  • Ethically sourced bison, elk, and game 

  • Dishes shaped over wood and fire 

  • Partnerships with Native growers and local ranchers, right on the plate