Fodor's Expert Review Mercantile Dining and Provisions

Brought to you by the same James Beard award--winning chef Alex Seidel of Fruition, Mercantile features a similar emphasis on fresh and local. The pretty space, with its powder-blue upholstery and milky-white walls, calms and invites lingering, ideal for a menu that includes starters doubling as small plates—the house-made ricotta is irresistible, and the "provisions" platter pulls from the farm's cheeses and pickles that are also available at the on-site market. But it's hard to stop there when freshly made pasta paired with duck confit and a crispy half chicken are options for main courses. Sit at the counter for a quick meal or to snack, and try one of the creative cocktails from a snappy list that also includes pricey but uncommon wines. Lunch, using the same tip-top-fresh produce, is also available as is a weekend brunch.