Overview

Since 1998, locals have been heading here for chef Suzanne Goin's earthy Mediterranean cooking. The decor is elegant and simple, and you can't go wrong with either a booth or a spot in the garden. Ingredients from the local farmers markets influence the menu here, so the freshest and most in-season ingredients prevail here. Best bets include the antipasto plate, the "Crisp Duck Confit" and the "Saddle of Rabbit with Wide Ribbon Noodles and Tuscan Black Cabbage." Cheeses and desserts are just as tempting; try the Vanilla Pot de Crème, or a cup of Valrhona hot chocolate to cap off a great meal.