Our vision at The Good Wives is to serve food that is thoughtful, intentional and delicious. This means we make most everything from scratch, from the herb aioli you’re dipping your French fries in, to the sausages we serve for brunch. The chefs are hand-making pasta, picking herbs grown at local farms and saving vegetable scraps for stock. We don’t waste a thing and take pride in our tiny little freezer because all our food is fresh. We keep a small wine list because we like to change things up. After all, this is where we spend the majority of our time, where we also eat and drink so we like to change the menu, change the wine and keep things interesting. 

You’ll notice when you dine at The Good Wives that your food will not be out in 15 minutes. We aren’t throwing a bag into a microwave (we don’t even have one) and making your food hot, we’re butter basting your chicken from raw and making a dish from start to finish. This takes a little time but we believe good things do.

We are two people who had a vision for something real and good so please keep in mind when you dine at The Good Wives there is no corporation behind us, no investors, just two people trying to make a living (along with our staff) and make a space that you can enjoy yourselves in! 

Cheers!

E&E