Superfine

Tanya Rynd, Laura Taylor, and Cara Lee Sparry joke that they were organic before organic was cool, and they combined their individual culinary and artistic talents to open Superfine in 2000. All three are committed to the ideal of sustainable agriculture. Their changing menu reflects the availability of fresh ingredients, from grass fed beef and produce from local farmers to in-house made desserts. 

Superfine’s gallery wall features a different artist every month. On their stage you can find musicians from down the street or around the world.