Lev Kitchen

05/05/2026

Loading......Late Night

02/03/2026

For all Food Businesses and Farmers working to build more local connections!

01/16/2026

We've have our eyes on for a while now and are excited to finally have gotten our hands on just a few bottles of their Red Blend, Stubborn Saints.

Since 2015 Sari Khoury has been producing wines that showcase the terroir of his 100 Year Old Vineyard in the West Bank. 3,000 feet above sea level the vineyard is dry-farmed with no tilling, and the wines are made with minimal intervention, fining and filtering.

We'll be selling it by the glass this weekend trying a slightly different approach because we really want people to taste this wine...

See typically restaurants price gouge you when it comes to Wine. The standard rule is to sell a glass of wine at the price paid for the bottle. 4-5x is the regular markup on a bottle. Equates to guests overpaying for average wine and changes the entire experience.

We'll be pouring glasses at half the price of the bottle instead, $15

We don't think enjoying good wine should be so pretentious and formal

Our goal is to find the best wines we can from The Levant and so you can enjoy them in a relaxed environment and at a price point that doesn't make you regret it the next day!

01/11/2026

Remember these little mystery fruits that we stumped everyone with last June?

They're Green Walnuts.

Picked only during a short 1-2 week period when they are the perfect age. If the nuts are too old they will have started to form a shell inside and will be inedible. If they're too young, they'll be impossible to peel.

After soaking in a Cardamom Syrup for about 6 months they have become tender, candy-like in their sweetness, and super aromatic.

They seem perfect alongside Halloumi Cheese, incorporated into desserts or paired with something rich like Duck or Lamb

We'll be featuring them in a few ways over the coming weeks and have a few extra pints available for purchase if anyone wants to experiment with them at home!

01/09/2026

Starting 2026 off featuring three new labels from , for those who know Ithaca in January is already dry enough....

Their first ever single varietal Medaille D'Or Cider made with a variety was selected from a seedling grown by Monsieur Goddard of Boisguillame, Rouen, France and earned its name by winning a gold medal at the Societe Centrale D'Horticulture de Departement de la Seine Inferieure.

Their 2025 Co Ferment made with grapes

And last Wickson. A cider made from a crab apple, a selection of an intentional cross made by California fruit breeder Albert Etter, introduced in 1944. The apple has very high acids and sugars and plenty of tannins.

12/31/2025

Let's not sugarcoat it...2025 Sucked

It was a year that constantly made us lose hope and question purpose

But on to 2026 we go, fueled by the desire to impact this world and our community with the little things we do

06/23/2025

Bet you didn't know that Figs can be grown in Upstate NY!

About 8 years ago Chris and Alexis from took a gamble and started planting Fig Trees in their High Tunnels.

Took a trip out to their farm to see how they're doing it and while the Figs are wont be ready until the Fall we harvested a bunch of Fig Leaves that we'll be working with this summer.

01/19/2025

After weeks of testing and many batches of failed cookies/rolls/breads, we've finally dialed things in and have added a lot more treats to the menu

What we've learned; Baking is F***ing Hard.

Everything matters. Butter temperature, Type of Butter, Mixing Time, Resting Time, Dough Temperature, Oven Temperature, Baking Time, even the Humidity outside will have a significant impact on the final product.

It's very much a Science and takes much more attentiveness than Cooking

Oh and on Food Network is total B.S

12/29/2024

**** New Cider Alert****

We're always on the lookout for new Cider Makers, so we were super excited when we found out about Sylvan Farm & Cidery this fall. 

Farmed without synthetic sprays or chemicals by the Treichler family since 1973 on the East Side of Keuka Lake, Josh & Charlie are producing site-specific, wild fermented Ciders & Perry with fruit harvested by hand from within a mile of their cidery. 

They forage and grow apples and pears specifically to make cider and perry, selecting fruit for qualities (e.g., tannin, acid, aromatics) that delight and intrigue in the glass.

We currently have two of their new releases: 

Forest Reverie - A dry sparkling cider that blends the aroma of sweet autumn goldenrod with notes of herbs and honey and a chalky tannic finish for ethereal refreshment

Harvest Hymm - Crisp, dry, and fruity with natural bubbles and light chalky tannins, this refreshing sparkling cider is perfect for ringing in the New Year!

12/23/2024