George Germon and Johanne Killeen

Food, like any other cultural phenomenon, is a living thing. It naturally goes through a seamless, almost imperceptible evolution. Perhaps there are more choices on our present menu—and the choices are continually being refined and simplified—but our basic philosophy has the same clarity of vision. Our palate is acute, aggressively clean in taste, and our style is grounded in reality. It seems our signature is clear, bold, and large. We guess that’s the reason our food is presented on platters, not plates, and in celebratory mounds and not wimpy servings.