09/23/2026
Introducing the Huckleberry Cheesecake.
Executive chef and co-owner Chris Royster grew up on the classic New York cheesecake: dense, unapologetic, built for a fork to sink straight through. His version keeps that architecture and rewrites everything else around a short, wild huckleberry season.
Two huckleberries do two different jobs. Coastal berries from the Pacific Northwest bring color and bite, cooked down with ginger and cinnamon into a tart, nearly sugarless jam. High country berries from Idaho and Montana lean sweeter and deeper, reduced into a compote that carries the top of the plate. Both come from , who work a harvest window measured in weeks, not months.
The cheesecake itself stays simple: cream cheese, vanilla, aerated and set rather than baked. What holds it is not simple at all. Oats are fermented overnight with yogurt, baked into a pudding, dried, ground into flour, and folded back into a cookie, a slow process that earns a crust with real tang and crunch. Atop, a lemon balm sorbet, accented by a syrup from and finished with micro lemon balm from adds the brightness the richness is asking for.
