In some ways, Collura and Fiddlehead's cling to tradition. He walks to work. Sausage is made from the meat left on bones. Dough is made from scratch. And he keeps counter service available at the restaurant, sort of a peace offering to former diner patrons.
Few people sit at the counter anyway.
In some ways Fiddlehead's also redefines, or abandons, tradition. First, it's also an art gallery. The paintings, photographs and sculptures that adorn the dining area are the work of Linda Thorne Collura, Larrie' s wife and the restaurant co-owner. Collura buys produce from local farmers, another throwback to day's gone by. Some farmers now approach him to ask what the chef would like for them to grow.