Fresh flowers and redbrick walls lend color and charm to this downtown eatery. Grilled Idaho rainbow trout is served with shiitake mushroom risotto and grilled baby bok choy; New York strip steak comes with gorgonzola-thyme latkes and basil green beans. Local produce is the inspiration for such scrumptious vegetarian fare as white cheddar–and-apple salad and red bell peppers stuffed with quinoa. Vegan and gluten-free options are extensive. Mizuna's cheese plate gets rave reviews and goes well with the Northwest wines highlighted in the wine bar. Dessert specialties include vegan carrot cake and flourless chocolate cake. The patio is open for outdoor dining May through September.