Chez Panisse opened its doors in 1971, founded by Alice Waters and a group of idealistic friends. A neighborhood bistro, it is named after Honoré Panisse, a character in Marcel Pagnol’s 1930s movie trilogy about waterfront life in Marseille (Marius, Fanny, and César), as an homage to the sentiment, comedy, and informality of these classic films.
"From the beginning, Alice and her partners tried to do things the way they would like them done at a dinner party at home, with generosity and attention to detail. The Restaurant, located downstairs, is open for dinner Monday through Saturday, by reservation only. The fixed dinner menu consists of three to four courses. The menu which changes every night is designed to be appropriate to the season and composed to feature the finest sustainably-sourced, organic, and seasonal ingredients including meat, fish, and poultry."
The Café at Chez Panisse, located upstairs, opened in 1980 offering an alternative to the set menu served in the Restaurant downstairs. The Café serves a moderately priced à la carte menu for both lunch and dinner. It has an open kitchen along one side of the room with a charcoal grill and a wood-burning oven. The menu is inspired by the market and changes every day.
Alice and Chez Panisse are convinced that the best-tasting food is organically and locally grown and harvested in ways that are ecologically sound by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant’s cuisine. Since 1971, Chez Panisse has invited diners to partake of the immediacy and excitement of vegetables just out of the garden, fruit right off the branch, and fish straight out of the sea. In doing so, Chez Panisse has established a network of nearby suppliers who, like the restaurant, are striving for both environmental harmony and delicious flavor.
The Name of our Restaurant is “Simplicity at The Mast Farm Inn”. Gourmet organic fine dining. "Slow Food In A Fast World". Simplicity at The Mast Farm Inn was selected from among hundreds of fine dining restaurants in North Carolina, and awarded 4th place in 2010, and 2nd Place in 2011, for "The Best Dish in North Carolina Award". Best Dish is North Carolina’s Official State Restaurant Competition presented every year by The North Carolina Department of Agriculture & Consumer Services and sponsored by Our State Magazine.
Like Michael Pollan, Alice Waters, Frank Stitt, Joel Salatin and Barbara Kingsolver, We also want to make your food like food was made before it was trucked cross country wearing pesticides and flavoring rather than freshness and natural flavor, from a time before life offered so many selections and options. Sometimes less is more. Simpler also means fewer wasteful choices, more natural variety, slow food, slower dining, local produce, traditions and taking the seasons into consideration. For more information on Simplicity & Slow Food Click Here