After cooking at some of the best restaurants in town (Geronimo, the Old House, Anasazi), acclaimed chef Martin Rios now flexes his culinary muscles in his own place, a simple, elegant restaurant with a gorgeous patio. Martin prepares progressive American cuisine which is heavily influenced by his French culinary training. Lunch favorites include his superb Cobb salad, and a deftly prepared Atlantic salmon BLT sandwich. Dinner entrées include a delicious vegetarian tasting plate that might feature a butternut squash Napoleon, curried quinoa–French lentil salad, and garlic-spinach tempura Jasmine rice, and a grilled Kurobuta pork striploin with guajillo chile–and–plum glaze with sweet potato and crispy young vegetables. The Sunday brunch menu includes classic huevos rancheros prepared with typical Martin flair, and crispy Alaskan halibut Baja fish tacos.