A Chef-Driven Restaurant
With Live Music
Our location is Historic Old City Hall in the Historic Arts & Theatre District of downtown Duluth. The décor in our two distinct dining rooms is a blend of sophisticated elegance and soothing comfort. Along with our compelling and sustainable menu, bar, and musicians, we offer an extensive selection of hand-crafted cocktails, wines, liquors and cordials. We have full lunch, dinner, and dessert service. Our chef-driven restaurant's menu showcases an innovative selection of the finest produce, sustainable fish, shellfish, game, and meats, from regional farms and selected purveyors.
CHEF PATRICK SCOT MOORE
Chef Patrick Scot Moore, raised in Belfast, Ireland and in Newport Beach, California earned a degree in organic chemistry while honing his culinary craft for years with international training. He is a graduate of Ecole des Arts Culinaires et de l'Hotellierie in Lyon, France.
After graduation, he easily found work at La Maison Troisgros and Les Pres d'Eugenie and has worked with world-renowned Michelin chefs Michel Troisgros and Michel Guerard.
Leaving Paris, Patrick spent the next 11 years working as a chef on private mega yachts in Nice offering him summers in the Mediterranean and winters in the Caribbean where he continued to fine-tune and experiment with various local ingredients and techniques.
With a yearn to get back to the United States, he settled in Nantucket where he started his own business, Zest Intimate Catering and restaurant Oren Mor. His clients included such names as The Coppolas, Bill Belichick, Bob Diamond, Lou Gerstner, Frank and Kathie Lee Gifford, John Kerry, Tommy Hilfiger, Wayne Huizenga, Jerry Stiller and Anne Meara. Chris Matthews, Nicolas Cage, Bonnie Ratt, The Beach Boys and the King and Queen of Sweden have also been clients.
His children reside in Minnesota, which led him to Duluth. Since being in Minnesota he's consulted for a number of restaurants. Drawing on his diverse background and experience, his dishes are already being recognized for his bold and courageous use of local, non-traditional and sustainable ingredients.