Our Story
It started with one counter, six stools and a menu that changed every week.
Our Mission
Everyday food that's good for people and for the places it comes from.
We started leafline because a good lunch shouldn't be a luxury. Every bowl is built from whole ingredients, cooked in our own kitchens each morning, and priced for an ordinary Tuesday.
The first leafline was a six-seat counter with a chalkboard menu. We rewrote that board every week based on what our farmers brought in, and we still plan the menu the same way, with a little more chalk.
Our Food Philosophy
Cook from scratch. Buy close to home. Let the season set the menu.
If a tomato isn't worth eating in January, we don't serve one. We'd rather change the menu than ship flavorless produce across the country, and our regulars have come to look forward to the switch.
The farms on your plate
Cedar Hollow Farm
Sonoma County, California
Heirloom tomatoes, summer squash and the basil in our pesto.
Two Rivers Greens
Hudson Valley, New York
Kale, chard and the spring mix in most of our salads.
Bramble & Stone Orchard
Willamette Valley, Oregon
Apples, pears and the hazelnuts we toast for the harvest bowl.