Chef Christopher Holen's enthusiastic banter and flying fingers remind one of a wizard conjuring up delectable small plates, including fresh brioche or mouthwatering Pacific sea scallops. Other signature dishes include applejack halibut, crab and mushrooms Sambuca carbonara, and hand-tossed sourdough pizzas. All entrées include an inventive chef's-choice side dish. Its namesake dessert, the Half-Baked Alaska, is not to be missed. Holen often holds cooking demonstrations
in his neighboring cooking store, Mise en Place.