Culinarily speaking, Whisknladle takes a back to the future approach to cooking by working with seasonal & farm to table products and taking the time to make most of the food from scratch; the way it used to be, they way it ought to be. The menu was developed by chef Ryan Johnston since its inception and aims to reflect the fresh bounty of the ever-changing seasons. Through a collaboration with local farms such as Suzie’s Farm, Chino Farms, and the most recently acquired Milagro Farm, Whisknladle dishes up elevated comfort food that satiates all senses. From homemade pastas like squid ink linguine, to rotating flatbreads and locally-sourced seafood dishes like Spanish Octopus, all palates can indulge in the eclectic yet familiar menu while enjoying a signature craft cocktail or a glass of homemade sangria.