With a “face-to-face“ mentality, G&T is a personalized and engaging experience. With front row seats, you are able to interact with our Bartender & Charcutier while sipping on a glass of wine, locally crafted beer or a signature G&T and MIX DRINKS!

The Romans may be the first to have regulated the trade of charcuterie, as they wrote laws regulating the proper production of pork joints; however the French have also had some influence. In 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only “raw“ meat the charcutiers were allowed to sell was unrendered lard. The charcutier prepared numerous items including pâtés, rillettes, sausages, bacon, trotters, and head cheese (brawn). These preservation methods ensured that meats would have a longer shelf-life.

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