HARTLAND — After three decades of working in kitchens in London and Los Angeles, chef Matt Armistead was ready to open his own restaurant with wife, Maddie, — and what that looks like is a miso-glazed salmon served with brown rice, kimchi and a romesco sauce in a bowl; duck leg confit with braised cabbage and potato rosti; and a wood-fired blueberry pound cake with whipped cream and berries…
Wood-fired classics | crafted simplicity on the plate.
