Local produce plays a starring role here—not surprising, as chef Matt Spector is one of the area's biggest proponents of farm-to-table dining. Depending on when you visit, you might enjoy Mendocino-caught squid with crab stuffing; Forni, Brown & Welsh mixed greens with Asian pears; and chicken-fried quail with fig jam. The tasting-style menu is available à la carte, and there are four-, five-, and six-course prix-fixe options. No visit is complete without a slice
of coconut cream pie, and pastry chef Sonjia Spector also makes scrumptious cupcakes you can take home.