the day we wished never to come has arrived.
Aaron & I would be immensely grateful if you would share your Symposium photos and memories with us via DM or in the comments with the hashtag
#SymposiumForever .
we love you all so much.
let’s make it a beautiful Saturday!
coffee’s on, we’re slingin’ sammies & pastries til later, then come by for charcuterie on the patio!
be sure to stop by for the Girl Scout cookie x beer flight!
Learn more about owner chef Aaron Owen.
Before opening Symposium he was a sous chef at Boca & the Executive Chef of Nicola’s restaurant, maintaining its 4 Diamond status for 4 years. Chef is about REAL food. Get to know more about him in the next installment of our chef Series!
.
REPOST/full length:
part 2 of our chef series with @chef_in_boots : From where does Chef draw inspiration for his food?
it’s time you all knew where chef Aaron landed!
he is executive chef at @thebirchtp and has been transforming their offerings into his own menu.
you can make reservations for The Birch on opentable 🙂
hey old friends —
a little update on where we landed so you can come see Aaron & I: we both have accepted full-time management roles.
I’ll be assistant manager at the Taglio in Montgomery, and Chef Aaron is already chef of another spot, very similar vibe to Symposium. we want to give him a few weeks to revamp and then we will announce the name of that spot! we just don’t want to overwhelm his team.
we miss you all! please also feel free to leave your coffee shop recommendations — we haven’t found one quite the same yet 🙂
1: we had an amazing send-off party with our staff on 6/13/2023. what a pleasure it was to close the book on this together 🫶
2: The Symposium “Home Team” - the ownership team!
we miss you 🫶
(86 Symposium!)
we will be closing our dining room early this afternoon, Saturday 6/10 at 2pm to accommodate a private event.
we thank you for your understanding!
doors will reopen at 5pm today.
see you tonight!
East walnut hills farmers market specials for the weekend!! Loaded deviled eggs with pimento and chicken skin crackling. Charred asparagus and cauliflower with buttermilk Dijon cream and horseradish. And last but not least fresh tomato salad with white cucumber white anchovy burnt spice oil and dill. Check out our specials every week #followthebird#bottlesandbites#itdontsuck
^^sweet n savory^^
our bruleed goat cheese with drunken grape compote is not only delicious, but beautiful to look at. we are also using our own garden oregano as garnish!
this one comes with two slices of @allezbakery sourdough to mop up all that goodness.
$12 on the dinner menu.
