The Deer and The Dove

• Novak Pheasantry Pheasant •

Pheasant ballotine stuffed with fowl sausage,

roasted baby carrots, Ellijay shiitake mushrooms,

Woodland Gardens Swiss chard, & zephyr squash.

What a night.

A heartfelt thank you to Mary Hart Rigdon of Decimal Place Farm for sharing her story, her incredible ingredients, and a little piece of the farm with all of us.

To our team, who brought the evening to life, and to every familiar face and new friend who gathered around the table – thank you for making it such a special night. These dinners are some of our favorites because of the people who fill the room.

If you missed this one, don’t worry. We’ll be announcing our next Farmer Highlight Dinner soon.

In the meantime, tell us – who would you love to gather around the table with next? 💛

We’re looking for Line Cooks to join our team.

We are looking for passionate chefs with drive, positive attitude and willingness to learn to join our team. We work with the best products that we can possibly source from our local farmers and ranchers and showcase the product’s potential.

As a scratch kitchen, we butcher all our own meats in house, sourcing whole pasture raised pigs, ducks, phesants; breaking them down for charcuterie and sausages and primal cuts for the menu.

We cook honest food, while most importantly having fun in what we do! This is a great opportunity for a thriving young chef to join our small team!

Please email resumes to:

[email protected].

We look forward to hearing from you!

Join us on Tuesday, July 22 for our next Farmer Highlight Dinner, featuring Mary Hart Rigdon of Decimal Place Farm.

For nearly three decades, Mary has cared for the historic 40 acres she calls Decimal Place, building a farm rooted in thoughtful stewardship, rotational grazing, and a deep respect for both the land and the animals she raises.

It’s farmers like Mary who remind us that great ingredients begin long before they reach the kitchen. This dinner is our chance to celebrate that work—and to share a meal inspired by the people who make it possible.

We hope you’ll join us.

Reservations are available now through Resy at the link in bio.

It’s Sous Chef Jack’s last weekend in our kitchen. 💛

Over the past couple of years, Jack has certainly left his mark on The Deer + The Dove in more ways than we can count. From helping shape the menu and strengthen our kitchen to being a steady leader and a constant source of positivity, he’s made this restaurant better simply by being part of it.

As he heads off to an exciting new chapter in Chicago, we’re feeling equal parts grateful and sad to see him go.
Please join us in wishing Jack the very best – and if you see him this weekend, be sure to let him know just how much he’ll be missed.

Thank you for everything, Jack. We can’t wait to see what comes next for you. 💛

The Beef Tartare —

Bear Creek Farms beef ribeye,

caper, lemon, olive oil,

soft boiled egg gribiche

+ housemade focaccia.

We’ve kept it classic for a reason.