Goose & Twigs Announces a New Dining Concept: Vivir

The green lodging establishment Goose & Twigs in Sister Bay, which opened in the spring of 2019 with an attached coffee shop and marketplace, is reinventing the dining portion of the business. With the assistance of its newly hired chef, Cait Ciaccio, Goose & Twigs owners Gustavo and Renata Gallardo are reshaping their business to incorporate more food from their Mexican roots through a new dining concept they’ve named Vivir. 

“Vivir” means “to live” in Spanish, and food for me is that,” Ciaccio said. “It’s what I do for a living and what I’m passionate about. And the name really fits with the Goose & Twigs story as well. Gus and his beautiful family [wife, Renata; and their two twin children] are originally from Mexico, and there are not a lot of people in the area that have that unique story. Vivir will help tell that story and incorporate an authentic, fresh way of dining with new American food influenced by Mexican and South American flavors.”

Along with the rebranding of the dining aspect, the décor and layout of the original cafe space will be revamped to better use the serving space and limited kitchen area. Expect a new atmosphere to match the flavorful cuisine on the breakfast and lunch menus, plus a menu of grab-and-go items such as açai-chia bowls and toasted-banana yogurt.

Despite moving away from the “cafe” title, excellent coffee will still be available, including new items created by Discourse Coffee’s Ryan Castelez and draft nitro lattes – the perfect morning wake-me-up during the warm summer months. In keeping with the Mexican influence, horchata and agua fresca beverages are also in the works.

While Castelez handles the beverage menu, Ciaccio will be creating the breakfast and lunch menus with an emphasis on using local produce purveyors and authentic recipes from Gustavo’s and Renata’s families. To incorporate more local flavor, plans are underway to add a pollinator and herb garden at the front of the building. Renovations will begin when the space closes during March, with a goal of reopening in May for the summer season.