Some days, we eat to live. Other days, we live to eat. Either way, there's the Fulton. In a cramped little kitchen inside an undistinguished Ohio City building, Executive Chef Steve Parris works wonders with organic produce, free-range meats, and dairy products from grass-fed cows. Sauces are far more likely to be based on miso or chipotle peppers than on butter or oil. Cheeses and ice creams are produced locally in small batches. As a result, dishes burst with earthy, natural flavors that speak to the soul as well as the body.