Don’t be fooled by the sweet nature of the light, airy space—Renee Erickson’s James Beard award-winning menu is nothing if not serious, with many of the simple-but-innovative, vegetable-centric dishes (there’s always a roasted vegetable on the menu) coming straight to the table from a wood-burning oven. Relying on seasonal ingredients from local sources, the menu changes daily, though it stays true to chef Renee Erickson’s Southern European style, with dishes like a roasted chicken, crepinettes with ricotta and fried cucumber, and sardines on toast with a curry tomato mayo.

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