OUR PHILOSOPHY

Chris and Sophie Simpson have created an environmentally aware comfort-food haven.
Dedicated to reducing the enviro-impact, Wine Thief has restaurant wide compost, trash and fry oil recycling. Environmental awareness was also brought to the interior renovations and on-going workings of the business.
In the kitchen, grass fed beef, free range buffalo and organic chicken are key notes to chef Brent Hazelbaker's home cooked fare.

Below are folks who have helped us along our eco-friendly way: