Arbor

Arbor is obsessed with developing flavor and creating food that you can get excited about eating. The team at Arbor wants truth in ingredients, materials and interactions. They grow over 60 varieties of vegetables, fruits and herbs, not for fashion, but for sustenance. Their partnerships with producers are real and tangible because that's sensible. It's a difference you can see — and taste. Each week, Chef Leonard Hollander refines and creates dishes with an obsession on sharing ingredients and concepts that are, at their core, ridiculously delicious. While Chad Little selects wines of place and purpose that invoke discovery in guests each week with the menus that change weekly. It is of the moment and from a place of passion where creativity can thrive. This is a core element in Arbor's most memorable dining experiences.