Cuisine(s)
Mediterranean
Price Scale
$$
Description

John Taboada pioneered a new east-side indie food style with this 33-seat eatery in 2002, filled with local-farm gestalt, scholarly European village recipes, and his own definition of how a restaurant could be run—freewheeling, food focused, and tenderly priced. In a city that prides itself on a farm-to-table ethos, nobody embraces the philosophy more completely: ninety percent of the produce is grown within the city limits. You won’t find a more original seasonal menu anywhere—if it’s on the list, it was made from scratch in the kitchen.

Meal Times
Breakfast, Brunch, Dinner, Late Night, Lunch
Good to Know
Child Friendly, Outdoor Dining, Reservations
Good For
Conversation, Date Night
Location