The culinary scene of West Grand Avenue is heating up thanks to Brooke and Jacob Town. They first stirred things up with The Spoon Trade restaurant in 2015, then added to the mix last year with Grover Beach Sourdough across the street.

After meeting at a local restaurant, the couple headed to the Bay Area and garnered serious industry chops. It was also an experience that helped inform their philosophies about the act of feeding people, especially where food comes from.

“The important part is sourcing; I became aware of that, working for people with integrity,” Jacob says. “We serve honestly sourced, thoughtful products.” He acknowledges the considerable challenges “in terms of availability and consistency, but the produce we serve has never seen a refrigerator before ours.”

Brooke reflects that “living and working in San Francisco really solidified seasonality for me.” She admired chefs that made it a point to go to markets and get to know the food purveyors, and the Towns emulated that approach when they moved back to the Central Coast.

“Now we see these farmers weekly and often in our restaurant,” she says. “I love letting our guests know the carrots they are eating were grown by the farmer sitting across the dining room.” That’s a scenario that perfectly explains the Towns’ philosophy. As Brooke notes, “When you buy from a farmer, you help pay their rent, support their family. We aim to feed the people, but also sustain our community on a variety of levels.”