A few blocks off Atlantic Avenue in the artsy Pineapple Grove neighborhood, a tree-shaded, fenced-in courtyard welcomes foodies eager to dig into its "farm-to-fork" offerings. The menu encourages people to experiment with "to share," "start small," and "think big" plates. An ideal sampling: organic deviled eggs with chives and truffle sea salt; tequila-cured salmon; ricotta gnocchi, boiled then sautéed with porcini mushrooms and truffle tremor (goat cheese with truffles);
and a pork chop over mustard spaetzle. Sunday brunch is wildly popular and includes an unlimited interactive Bloody Mary bar and champagne cocktails.