This is a mecca for health-conscious, clean-eating diners. With a farm-to-table approach to food, the produce is primarily sourced from local farms. The chefs also utilize herbs and spices from their own garden, which is displayed in the front of the restaurant. They are open breakfast through dinner and the menu never sways from its focus. Inspector recommendations include the wild mushroom Reuben, spasta (made from squash) and meatballs, mezze board, sea scallops and vegan pot pie. The modern meets rustic décor offers a casual, yet refined ambience. The kitchen is glassed in, which offers diners sporadic views of the chefs mastering their craft. Patio dining is suggested on a nice day.