Don't mind the slightly out of place chic nautical decor—celebrity chef Marcus Samuelsson first envisioned the restaurant as a chop house (hence, the name C-House). Seafood and chops still make a cameo on the menu, but with the farm-driven sensibility of chef Nicole Pederson, who comes to the restaurant with pastry chef Melissa Trimmer in tow, via locavore darling, Lula Cafe. Pederson works with local farmers to source seasonally-driven produce for dishes like maitake
mushroom terrine with sheep's milk cheese, kale, and royal trumpets and sweets like house-preserved peach ice cream for the bourbon pecan pie with bourbon caramel. In short: it's sustainability with style.