It's hard to say whether this restaurant is most appealing spring, when the wildflowers in the small vineyard out front are in full bloom, or on a rainy winter day, when the bright decor, hearty food, and friendly staff warm the chill in your bones. The menu by chef Nash Cognetti changes frequently, but butternut squash ravioli, smoked and braised beef short ribs, and clay-pot roasted flounder have been among recent offerings. The desserts include well-executed traditional
favorites like cannoli and the signature tiramisu. Sunday brunch is a colossal event throughout the year because of the dizzying array of options, from doughnuts to eggs Benedict to kale-and-farro salad.