This airy, casually elegant spot in Bishop Arts takes its culinary cues from seasonal produce, as the name suggests. On pleasant evenings, huge doors open to the patio, so that you feel you’re dining outdoors even if you’re inside. The menu is small at just one page, but everything was simply and beautifully prepared and presented. We loved the wood-fired avocado half, barely charred, mingled with shrimp, multi-colored cherry-tomato halves, arugula, and olive oil; a chunk of tender mahi-mahi on banana leaf with a side of jasmine rice; the glazed and grilled chunks of juicy chicken thigh; and an apple-cranberry crumb garnished with fresh raspberries and golden flower petals. The full bar offers wine, beer, and craft cocktails, including something called a Beetrita, with apple, lime, and ginger added to beet juice and tequila.