Robert Barral, former director of the New England Culinary Institute, graces Brandon with this informal eatery named after his birthplace. One story above the main street, the café with hints of Provence—flowered seat cushions and dried-flower window valences—specializes in eclectic farm-fresh dishes. Goat-cheese cake with mesclun greens, braised veal cheeks and caramelized endive, and a portobello pizza from the restaurant's hearth oven are just a few of the choices. Breakfast offerings include buttery pastries, eggs Benedict, and breakfast pizza. Outdoor seating can be had under large umbrellas.