We are so thrilled to have celebrated our love for Mexican cuisine on the farm last night with Jake Rojas of Tallulah's Taqueria in Providence, RI. Rojas and his talented team partnered with our chef James Wayman, and other team members from our restaurants, Oyster Club, Engine Room, and Grass & Bone. This talented group of chefs and bar tenders curated a menu featuring goat barbacoa cooked in the wood fired stone oven, fluke ceviche, and hand made tortillas with plenty of mezcal and Modelo to match. Endless thanks to those that support our farm dinners, and to Robert Kuhn for serenading us atop the fire beast. We are so grateful to partner with the historic Stone Acres Farm for our farm dinner series, and to source incredible product from their fields, coops, and greenhouses each day. Eat locally and sustainably with us at one of our upcoming farm dinners. See what's coming up here.