We are a seasonal farm driven restaurant with goal of focusing on the inherent deliciousness of each vegetable.

 Chef Diego Moya

Growing up in small family run restaurants, Diego developed a love for cooking at a young age.  After a stint in some of the most revered vegetable driven restaurants in France, he has spent time cooking in Peru, Chile and most recently in NYC.  His time at Casa Mono further increased his passion for working with local farms, ranches and fisheries.   He opens Hemlock as an extension of his own home, with an open kitchen for all to drink, eat and enjoy each others company.  

A natural wine list compliments the various shared plates. The small, intimate dining room is complete with several chef's counter seats.