The Tomlin is known for their ever-evolving menu, always updating based on the season.
Steve Simpson and Nancy Shaw are the owners of the Tomlin which opened in August of 2014. Steve and Nancy had previously worked together at the Sovereign Room and after a couple of years they decided to move on and start their own thing.
“We’ve been dry aging ribeyes since we opened and offering those, and our pot de creme dessert has been on the menu for most of our operating years. But other than that what we’re known for is a constantly changing small menu. All of our menus are always done in a very collaborative way the entire kitchen staff has a voluntary meeting and we bounce around ideas.”
“Tomlin is our flagship and what makes the whole thing tick. We do all of the catering at the Chanterelle under the Tomlin catering umbrella. All the food and beverage service at the Chanterelle is us,” Steve says. “It’s something we were able to do because it was a goal of theirs and they’ve been really incredible at taking on pretty much all of the work of operating it, and we’re a little bit of a hub for them, we do all of their food prep at the restaurant and I help out with the paperwork stuff. But they pretty much run that whole place themselves and that makes us very proud.”
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