Though loud when crowded (which it usually is), this pretty space—white walls, warm wood, fabulous art—and its gracious staff encourage relaxing with craft cocktails while pondering a seasonal menu featuring fifteen or so shareable items. Grilled bread with charred scallion butter is a must; for us, it paired nicely with thick slices of grilled summer squash with sweet tomatoes, shavings of Dalmatinac cheese, and micro-greens atop creamy polenta. Other enticements included Korean pork ribs in a sweet-and-spicy red pepper sauce with a side of cooling red cabbage slaw and farro scattered with oyster mushrooms in a puddle of parsnip puree with a sprinkling of crunchy kale. Finally, tender Portuguese octopus arrived in a skillet with smoked potatoes and dollops of soft cheese in paprika-tomato gravy.
Cuisine: New American