a: to can, pickle and prepare for future use.
b: maintain relationships with the community.
c: to keep alive, intact and constant.
Preserve is a casual American restaurant using sustainable and local products. Pickling, Preserving and Fermenting is a passion and focus on the menu.
The concept for Preserve comes from the husband and wife team of Jeremy and Michelle Hoffman, two Culinary Institute of America grads. Michelle and Jeremy have had the opportunity to work at some of the best restaurants on the east coast which inspired them to want to open their own restaurant. Michelle has worked as a manager at Tribeca Grill and a maître d’ at Union Square Café. Jeremy worked for one year in the kitchen at Nobu 57, and then moved to Thomas Keller's famed Per Se for two years. In the fall of 2008, Jeremy and Michelle got married and moved to Alexandria, Virginia where they both joined the Restaurant Eve family of restaurants for the 5 years. In 2013, Jeremy was named an “Eater.com Young Gun”. A few months later, Michelle and Jeremy were approached with the prospect of opening a new restaurant in Annapolis, Maryland. Their combined vision of blending great food and excellent service helped bring Preserve to life.