Our story

Laurel began as a supper club in a rented kitchen on Woodland Street — thirty seats, one menu, and whatever the growers had that week. Ten years later the format hasn't changed much. We still cook over fire, still write the menu on Monday, still keep the room small enough to greet everyone.

Nearly everything comes from within two hundred miles: produce from Bells Bend, trout from the Cumberland Plateau, bread proofed overnight in-house. When a farmer has a short window on something remarkable, we rewrite the menu around it.