James Beard Winner Seal
FnB-Accolades.png
COLD fried chicken is coming Fourth of July to @fnbrestaurant Head to our website and make a reso on @tockhq Have a wonderful weekend!
First of the season heirloom tomatoes, apricots, torn mozzarella, balsamic-honey, basil. @phoenixpinnaclefarms @mcclendonsselect #loveyourfarmers @veggiebadman
Psst, if you know someone looking for a restaurant job, send them our way or have them email us at fnbrestaurant@gmail.com. We are looking for a host and back server! Thanks peeps! -FnBeesters
Hello all! It’s that time of the year again: June, July, and August we scale down to a four day work week. We will be open from Wednesday-Saturday. If you’d like to make a reservation, please go to our website www.fnbrestaurant.com. We would also like to take this opportunity to thank you all for the endless support—especially after @veggiebadman got the James Beard award, so many of you reached out to congratulate and cheer us on. All of us at FnB are eternally grateful for your support, and for not only keeping the lights on, but being part of our family. #gratefulteam #wehavethebestguests
Beets, watermelon, vadouvan, goat cheese, pumpernickel croutons, glacier lettuce.
Mushroom kubbeh, fennel, celery, collards, arak, ras el hanout, kohlrabi.
Falafel, stewed chickpeas, ramp tahini, fermented hot sauce.
Citrus cured salmon, cucumber, half sours, buttermilk, petals.