Farm-to-table ingredients are standard as they always have been. Sam Hayward, chef and co-owner, is nationally renowned for his New England specialties sourced from local farms, foragers and fishmongers. Popular choices on the changing menu include wood oven-roasted Maine mussels, wood-grilled hanger steak and wood oven-roasted whole local fish. The well-versed staff is friendly and attentive. Diner's must plan in advance to get the time and date desired and while several tables are held each night for walk-ins, reservations are strongly encouraged. Guests may book up to two months in advance.