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

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

 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.  

Beverage Director, Zach Ligas

Zach has bounced around the world of wine in NYC from Veritas, to the punk of wine Pearl and Ash, Estela and Semilla where he developed a passion for pure, natural wines.  Drawing from the experiences shared with Diego over the years running a supper club, Cure, the list at Hemlock represents a shared palate and a penchant to work in the fringes of natural wine.  Drawing from under appreciated wine regions and grape varieties, he works to create an ever changing list that both nerds and novices will love to drink.