A devotion to fresh, sustainable, local ingredients means the menu changes weekly at this upscale restaurant. The chef works with lamb, pork loin, chicken, steak, and seafood, as well as a wide array of vegetables, to create entrées as innovative as they are delicious such as duck confit with kimchi mashed potatoes. You can watch your meal being prepared in the open kitchen or sip a cocktail at the busy center bar. At the casual, family-style supper on Sunday, the restaurant
waives the corkage fee on wines brought from home.