Historic. Self-described as country-French fare with a city flair, the owner-chef creates such sumptuous savories as rabbit with red-wine-mushroom sauce and Idaho trout. The courses are served in a relaxed manner and the staff is very knowledgeable about the various ingredients that go into each dish. This place started life as a café and bakery, and thank goodness the kitchen never stopped baking its own bread when the bakery in the name was dropped. The night I was there I had sourdough and a white baguette in my basket, served with sweet cream butter, of course. Exposed brick walls, wood floors and a wrought-iron railing that accents the veranda complete the feel.