Room 39 combines fresh seasonal ingredients with a warm atmosphere and friendly service. Chefs and co-owners Ted Habiger and Andy Sloan believe that the best food comes from local farmers who use sustainable growing practices that leave the land better off than before. Their simple yet elegant breakfast and lunch menu include items such as an award-winning quiche with a homemade crust, a smoked salmon scramble, and the popular half-pound burger. The dinner tasting menu changes daily using local produce and meat and is paired with an award-winning wine list.