Butterjoint may be a little less ambitious than Legume was and thus, perhaps, a little less interesting on the surface of things, it’s actually a much better restaurant on the whole.

Sometime in May, after all the busy-ness of graduation season, the “Old Burger’ will make its return to the menu.

We are back to work this week, ready to cook and bake wonderful things. I can’t speak for the whole staff, but I can speak for Sarah and I and say that it was nice having a week off from work to just stop and think about things other than this restaurant, even though...

Frozen things like goose pot pie might as well sit in your freezer as ours.

I have to admit to occasionally not soaking my beans.

Transforming our operation from a sit down restaurant to a delivery/takeout operation run by two people in the course of a week is a bit like asking a Steeler to throw on skates and do the work of a Penguin.

Last fall we bought the last of the hatch chiles from Who Cooks For You because they were amazing.

It is with a mix of sadness, relief, and excitement that we announce Legume’s last service will be on February 29th, Leap Day.

Over the past twelve years of running Legume, I have found that the pendulum of what I value in cooking swings back and forth between two very different priorities. I read an article about global warming, and I start planning on ways to never serve beef in my restaurant again. Then I cozy up with a Simon Hopkinson cookbook, and I just want to be a practitioner of good cooking for good cooking’s sake, leaving the moralizing about food ethics for others to work out.