For many of us change can be scary so we tend to avoid it, but for Executive Chef and Owner Ethan Pikas change is the only constant at @cellardoorprovisions . With a menu that changes every day— That’s right. Daily. — learning to adapt to what is in front of you while keeping your sense of self in all that you do runs in the veins of CDP and sets it apart from anywhere else. And the specialness of that still hits home when you take a deep breath, look around, and notice all the beautiful things accomplished here.

Since CDP’s grand opening in 2014, the world has evolved and expanded many times over and so has Chef Ethan’s restaurant. They have been known as a bakery, a wine bar, a dinner pop up, and a bistro. But the few things that haven’t changed are their desire to be innovators and problem solvers.

CDP was redesigned by the crafty minds of Reeya and Kevin from Four Letter Word a few years ago. Limited space fuels the creative boundaries from where to store fresh produce to the redesign— everything is intentional and functional. Minimalism keeps the space clean and transparent to all customers. You, as a customer, have the luxury to see food be skillfully prepared, cooked to perfection and served with grace. And that’s exactly how Ethan wants it.

So with all this change, how does he do it? We don’t fully know but he gave us some insight. Accepting what you have and what surrounds you will guide you. And that includes the people as well. Innovators like chef de cuisine Alex help drive the recipes and ideas of creating something new from what is right in front of them. This passion and acceptance is exactly what helps Cellar Door Provisions to manage the fear of change.