Spring chicken, locally raised chicken, and brand-name chicken all take their place on the menu. The range of cuts is extensive too, signalling the importance the house attaches to diner preference and satisfaction. Many dishes are salted, to draw out individual flavours. The restaurant is busy every evening, not only because of the delicious food but for the charm of the effervescent owner-chef. He guides his student part-time staff with parental kindness and delights guests with service that that makes us feel like part of the family.