Housed in a landmark Queen Anne-style Victorian, the restaurant features locally grown, sustainable, and organic ingredients. It serves shade-grown and organic coffee.
Additionally, the restaurant recycles all glass, cardboard, grease, metal, plastic and paper. Food waste is composted. Low-flow faucet aerators have been installed throughout the building to reduce water consumption and energy use. Low-flow spray valves in the kitchen save upwards of 135,000 gallons of water a year alone. The bathrooms are stocked with 100 percent recycled and chlorine-free tissue, as well as recycled multi-fold towels.
Trevese plans to implement more environmental steps each year, according to Chef-Owner Michael Miller.
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