This hip, popular eatery has won national acclaim for its combination of casual comfort and a menu of ever-changing local fare. In nice weather, request a patio table to enjoy the people-watching along with original or classic cocktails like the cucumber honey mimosa or house sangria. Executive chef Ryan Johnston’s commitment to farm-fresh, from scratch cooking shines in the sharable charcuterie board with house-made salumi, pate, pickles, and condiments served with
grilled crusty bread. Ask servers about salads, pastas, flatbreads, and entrées with that day’s seasonal ingredients that can range from tree-ripened peaches to radish greens and new potatoes. Desserts change, too, but one timeless favorite is the decadent meringue topped with peanut butter ice cream and fudge sauce.