We believe everyone deserves to be well fed and well nourished. That’s why we’ve created a restaurant that always makes people feel welcome and fulfilled, with outstanding food that excites and satisfies, an atmosphere that’s conducive to great conversation, and a staff that’s happy to take care of you. Everybody is a little gem, and it’s an honor to cook for anyone who walks through our door.
We care deeply about the source of our food. How it's grown. Who grows it. And what's in season. All of our produce is naturally raised and free of additives, preservatives, harmful chemicals, and modification. We work with farmers and artisans who share our values - growers and makers we admire for how they treat their land and think about the environment.
Dave is co-founder of Little Gem and the inventive mind behind all of its cooking. He began his culinary career cooking in notable New York city restaurants such as March, Mas (farmhouse) and Nobu, then at Bouchon in Yountville, California. He eventually made a name for himself as the opening Chef of Thomas Keller’s Ad Hoc in 2006. Cruz has been featured in Food & Wine, O Magazine, and Wine Spectator. His TV appearances include spots on the Cooking Channel, Food Network, The Today Show, The Early Show, and Martha Stewart.
Eric Lilavois is the founder of Little Gem. He began his restaurant career with acclaimed restaurateur, Steve Hanson, at the onset of expansion with BR Guest Hospitality in New York. Eric went on to lead operations for some of the country's most original and accomplished chefs including Larry Forgione and Jonathan Waxman. From 2004-2007, Eric was Director of Operations for Thomas Keller in New York. He then moved to Northern California and served as Chief Operating Officer for the Thomas Keller Restaurant Group from 2007-2014.
Marin Sun Farms is a pasture-raised, grass-fed meat company that works with a small network of local farmers to offer meat, poultry and eggs. Meats are harvested and hand butchered at Marin Sun Farms Petaluma, a certified organic and Animal Welfare Approved humane facility. Their mission is to participate in creating a more sustainable food system by empowering California’s small family farms and inspiring a culture that conserves landscapes, supports the health of its inhabitants, and restores the vitality of a region that has thrived for hundreds of years. We like that. A lot.
Responsible fish farming is becoming an integral part of our food system. While we would love to serve local Pacific King Salmon all year round, it is simply not available.
Ora King’s focus on the sustainable production of salmon carefully balances the need for a source of marine protein without compromising the health of the planet or the salmon. New Zealand has some of the world’s strictest biosecurity regulations, protecting our environment. Ōra King salmon farms are isolated from disease, in the pristine waters of the Marlborough Sounds, which enables the growth of healthy salmon in a natural way. In addition, King salmon are not native to New Zealand and there are no wild salmon in the Marlborough region in any significant number. This allows Ōra King salmon to be raised without any impact on wild stock.
While we aim to procure as much of our food as possible from local producers and artisans, we believe Ōra King is an exceptional operation worthy of our support. http://orakingsalmon.co.nz/
Since 1994, Five Dot Ranch cattle have grazed in seven different counties in Northern California, feeding on the best grasses at the most optimal time of the year. This results in an end product that remains 94-97% grass fed.
We admire Five Dot's commitment to providing a product that is always 100% free of antibiotics or additional hormones. With low stress handling, proper nutrition and holistic management practices the end product is natural, as it was intended.
In their words: "Natural is more than a term, it’s our commitment to you."
What we love about Counter Culture - in addition to their coffee - is their belief in the value of education. Instead of stores, CCC has training centers modeled on their aesthetic and values. Coffee professionals from around the country train with CCC and they have training labs open to the public, too. Equally important is their emphasis on sustainability; the social, environmental, and fiscal impact of every decision they make about operations, suppliers, customers and communities.