Rogues.

Natural and authentic without bragging

Working sustainably as a restaurant doesn’t require loudly promoting everything you do. Sustainability is also about finances, and many times the most economical thing for a restaurant is also the most sustainable. Rogues started as a pop-up just before the pandemic and then had to develop its values, finances, and relationships during one of the toughest times imaginable. Here, the menu feels creative and alive; the availability of ingredients dictates what’s offered, and the guests have to accept that they never really know what is waiting on the plate. That’s exactly how it should be!

Summary:

• Uses less popular parts of the fish, which would otherwise be thrown away

• Makes their own cordials, syrups, and kombuchas during the summer months

• Only serves meat from free-range animals

• Offers menus that are vegan, vegetarian, gluten-free, dairy-free, or pescatarian

• Strives for a sustainable work environment where the staff thrives and has fun together