Approachable, seasonal, and expertly crafted, the food at chef Ben Bebenroth's restaurant is a locavore's dream, with the concise menu getting frequent tweaks. Polenta fries combine the crunch of a fry with the creaminess of soft polenta; flatbread is layered with house-smoked trout; soups swing from potato and sunchoke to chilled beet and pickled squash. While treatments change, diners can count on dishes built around flavorful local pork, chicken, and beef.
Price: $$$
Payment Type: cash and credit cards