Executive Chef and owner Kevin Johnson's restaurant sits in impressive quarters near the corner of Cannon and King streets.The high wainscoting and tall shelving filled with jams and jellies, pickled vegetables, and vintage kitchenware project an earthy, unassuming presence. Similarly, the menu suggests a humble, considerate approach, as the dishes represent local flavors: the wood-roasted carrots come with feta, raisins, and pistachio crumble, while the wood-roasted black bass is delivered with salsa verde. A cassoulet of decadent chorizo, pork belly, and duck confit easily feeds two. If you visit during the hot months, try the beets and berries with creme fresh. It tastes like summer in a bowl.