Celebrating forty years in business, this enchanting bistro continues down the contemporary path charted by chef Brian Luscher. Happily tagging along, we dined on the justly “famous” mushroom soup, which has never lost its luster, and a coffee-rubbed grilled pork hop that tasted more like a steak; butternut squash polenta and sautéed rainbow chard did nothing but add to the enjoyment. Black Mission fig tart with subtle Texas goat cheese ice cream is a must. Bar.