Chef-partner Adam Timney cooks from the heart. His menu offers a satisfying range of healthy and hearty homestyle dishes that utilize the freshest seasonal ingredients, procured through his close-knit relationships with local farms. At Starbelly, cooking is a labor of love: pizza dough is handmade from imported Italian Caputo flour, pasta is pulled in house, and specialty meats are carefully crafted in the restaurant’s own kitchen. The menu changes frequently based on farmers’ and fishermens’ yield (and Chef’s whim!) but favorites include the house-made chicken liver pate (a cult favorite); pan-roasted mussels with chorizo, chili and cilantro; Starbelly bacon jalapeño pizza; and the burger (insiders know to order it ‘Doc’s Way’ which indicates the addition of chicken liver pate).