Grist

Provisions with Intention. Husband-and-wife team Casey and Patrick Van Voorhis met at the Culinary Institute of America, then honed their craft at Michelin-starred San Francisco restaurants including Quince and Acquerello. They traded 17-hour fine dining days to build something sustainable—a trattoria-style café where they could start a family while making exceptional food. Fresh pasta is the foundation: 30 egg yolks per pound of dough, eggs delivered weekly from Casey's mom's farm. Seasonal menus change constantly, showcasing housemade sauces, focaccia, and dishes that respect ingredients without pretension. Named to Yelp's Top 100 Midwest Restaurants. Cooking classes available.