The imagination and quality of the offerings belie the outdoor-beer-garden setting. Order this to go: A shareable starter, the red lentil–hummus dip can be scooped up with either camp bread (like thick pita) or sliced raw carrots. On top were toasted pepitas and a sprinkle of tart sumac powder. We liked the contrast between crisp and creamy, and the order easily fed two. Our favorite part of the entrée, a bavette steak, was actually the two accompanying sides: coconut lime rice with a smidge of pineapple chutney, plus pureed sweet potatoes shot through with a lovely, lightly candied undertone. The flavorful steak arrived a bit chewy but cooked to our requested medium-rare. Pro tip: You queue up in your car and they bring out your order.
Note: Review reflects COVID-19 protocols in place at the time of visit.
Cuisine: New American