New York native David Levi has been planning to open a restaurant that champions very small-scale food systems in Portland, Maine, for some time. He trained everywhere you might expect, first cutting meat with Dario Cecchini in Italy, then staging at Fäviken in Sweden and Noma in Copenhagen. Vinland will follow guidelines similar to the ones made popular by Sean Brock at Husk, which means everything on the plate from the meat to the fish, from the mushrooms to the blueberries to the sumac will come from local farms or will be foraged or extracted from the wild. (Salt included, says Levi.) The wines will be from small producers, and the beer will be the only thing on the menu containing gluten. Check out the project's Kickstarter, straight ahead.
Read the full manifesto here, and check out more on the Kickstarter campaign by following the link below.