A.We can prepare gluten free meals. When you call for your reservation, ask to speak to me and I'll try and make sure that something to your liking is in the house to make your dining experience a memorable one.

A.Mac and cheese doesn't have to be boring when it's made the Tellers' way. We start by using heavy cream and reducing it slow for a time (20 min) till it is the consistency of sauce. While doing so, we cut our bacon into small chunks and render it in a pan (cook it to remove the fat). We use apple-wood smoked bacon that you could find in your grocery store. The cheeses we use for the mac and cheese are white cheddar, Gruyere, and Monterey Jack. Now, add the reduced cream and the cheese together in a baking pan with the pasta. (We use cavatappi pasta for Tellers' mac and cheese.) Top the mixture with more cheese and Italian bread crumbs and put the pan in a pre-heated 350 degree oven for about 15 minutes. The result? A delicious Tellers twist on an old-fashioned stand-by: mac and cheese.

A.Thank you for the compliment on our whipped potatos. The way we go about making our potatoes is we start off with yukon gold potato which make a world of difference as opposed to regular russet or baking potatos. We peel and boil them till fork tender. From there we put them through a ricer so there will be no lumps. Using a mixture of heavy cream and butter we blend them in a kitchen aid to get that airy velvety texture and season with salt and white pepper and there you have it. Smooth mashed potatoes.

A.To age a steak it has to at a regulated temperature, which in an ordinary refrigerator, is close to impossible. If we could do it at home we would be out of business and that wouldn't be good for anyone.

A.Here at the restaurant we use just basic salt and pepper. Make sure you use kosher flakes and not the iodized kind. Fresh ground black pepper is the best. You can really taste the difference. It really depends on the cut of meat you’re using and the flavors that the meat gives off from the marbling. If you love our meats we also sell them retail in our restaurant. So just salt and pepper. Let the extra flavor come from the sauces. Happy grilling!

A.First of all thank you for the compliment. The scallops are U-10 dry sea scallops (U-10 is the size) letting you know that it takes less than 10 to equal a pound. And your local fish market will have them or they should be able to get them in at your request. The seasoning is just salt and pepper, but the trick to great sea scallops is freshness… of course. Make sure the pan is nice and hot before placing the scallops in the pan when searing. Little bit of oil and place scallop in hot pan. I finish them in the oven, let them get golden brown on the one side then take a knob of unsalted butter and place in pan. And put in oven for 2 minutes. Do not flip scallops. Cook thoroughly on the one side take out of oven and place scallops on paper towel and let liquid drip off. Plate them and enjoy!