Restaurants have existed, in one form or another for 1000's of years. Over 99% of that time has seen resaurants providing food made from fresh and raw ingredients, prepared by skilled workers anwho recognized that they wer providing more than just sustenance for their guests.
Now restaurants have seen the advent of the microwave/freezer combination, outsourcing production of even the simplest food items, food additives and so on. This has become the model for the modern restaurant.
When designing our menu, careful thought was put into the ability to craft items freshly, in house seven days a week. It soon became obvious that this was the path we would have be on in order to avoid microwaves, freezers and heat lamps. The result is the carefully planned preparation of food daily, right here at Vintage Kitchen and Taphouse.