Ludivine

That fall, Chef Russ Johnson opened a small, unpretentious restaurant, serving exceptional food and drinks in a laid-back, relaxed atmosphere. From the very beginning, he committed Ludivine to the practice of real, scratch cooking, based on classical techniques, with a menu that changes daily. Over the years, the relationships he has formed with local farms and ranches equally dedicated to ecologically sustainable practices have ensured that the kitchen is always stocked with a wide variety of the finest seasonal produce and high-quality meats and seafood available.