Potager · kitchen garden
the meal is at the center.
A good restaurant draws a circle: growers, cooks, service, wine, and the people who come together at the table.
The name
a kitchen garden, in spirit and practice.
Potager means kitchen garden. The restaurant’s official vision begins with immediacy: vegetables just picked from the ground, fruit from the branch, fish from the sea.
That does not make Potager a French restaurant or the expression of a single school. Its identity comes from exacting, season-led cooking and from close relationships with the people who grow, raise, harvest, cook, pour, and serve.
Since 1997
carried forward, not remade.
Teri Rippeto and her father, Tom, opened Potager in May 1997. Teri established the belief that the meal sits at the center of human experience: nourishment, family, friendship, and tradition sharing one table.
In April 2019, Teri sold the restaurant to Paul and Eileen Warthen. Their stated aim is to continue Potager’s culinary tradition—working with farmers, caring for technique, and keeping the room comfortable and relaxed.
Meet the people in Potager’s storyThe throughline
simple cooking does not mean careless cooking.
- Honor the seasonLet the farms and gardens tell the kitchen what is possible now.
- Know the sourceBuild personal relationships with people who understand their soil, animals, and waters.
- Respect the materialUse technique to clarify an ingredient, not to distance it from itself.
- Complete the sequenceGrower, kitchen, wine, service, and diner are connected parts of the same meal.