This modern, trendy spot is all about sustainability. The chef carefully chooses local farmers, fishers and foragers to design a menu with the freshest and high-quality ingredients. Highly innovative concoctions change often, but imagine items like BBQ duck chowder with Dungeness crab and shrimp toast or bison steak with chimichurri and Padrón peppers. There is often a yummy cream puff dessert on the menu in varying forms.
