A smoked sable omelet ($12) with a side of The Butcher + Larder maple-bourbon sausage ($4.50) and the housemade granola with almonds, yogurt and blueberries ($7).Side note: Nightwood's Chef Jason Vincent won Cochon 555 with one of Stan Schutte's, from Triple S Farms, heritage hogs. His hogs frequent our freezer — as he is always at our Farmer's Market every Saturday. I also had the chance to visit Stan's farm last week with Chef Thad Morrow to take some photos of the animals ... his pigs are most definitely raised with love. If you ever get a chance to buy some pork from him (or have the opportunity to dine at Nightwood), do it.
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