Vetiver
A neighborhood restaurant and bar built around the people growing its food.
The permanent restaurant remained a proposal. Public dinners brought parts of the idea to life, with food by Josh Sutcliff and growers represented in the ingredients, flowers, and menus.
Dried herbs, ready for the kitchen.
Dried herbs and flowers, from hanging bundles to the worktable. Original photographs from October 2019.
From the growers to the story
Drying herbs for Vetiver and producing content about the farms behind the concept.
At the table
The same sourcing idea appears in bold graphics, the residency menu, and a small card naming the producers behind dinner.
A trunk full of flowers
Flowers from Bishop Hill Farm Flowers filled the car on their way to Vetiver. The growers behind the evening supplied more than the ingredients on the plate.
Press · D Magazine · Eve Hill-Agnus · December 5, 2019
“disruptors extraordinaire with impeccable culinary credentials”Let’s Explore How Dallas Dining Got So Exciting ↗
Investor presentation · 2018
Boxed investor presentation: concept, photography, menu, and proposal.
One idea, explored in different settings
Vetiver was a proposed neighborhood restaurant and bar, developed first for Victory Park and later for Sundance Square. The locations changed; the focus on growers, a close relationship between kitchen and bar, and a welcoming room remained. The permanent restaurant stayed a proposal. Public dinners brought the idea to the table.