Brought to you by the team behind Rucola, June, and Rhodora, Purslane is dedicated to taking the sustainable path in a largely environmentally unfriendly industry. We aim to send nothing to landfill, relying instead on recycling, composting, upcycling and reuse programs to process our waste. In addition, we offset the carbon footprint of each meal we serve and every event we create by investing in carbon sequestration initiatives. If you are interested in learning more about our food practices and ethos, just ask! We’d love to chat about it with you.
We have decades of experience in both catering and fine dining restaurant service. Our cuisine is ingredient-driven and follows a slow-food ethos, and we lean heavily on local produce and source from nearby farms and purveyors whenever possible.