Faro means "lighthouse" in Italian, and chef/co-owner Kevin Adey's aim is to make the restaurant a beacon for those seeking healthful, locally sourced produce and meats from Animal Welfare Approved heritage breed animals. He mills his own wheat and corn for fresh pasta, bread and porridge plus offers gluten-free alternatives. More thoughtfulness manifests in handcrafted serving plates and several wines on the global list flagged as organic or biodynamic. As high-minded (or Portlandia) as all this sounds, the vast space is casual and friendly, done in whitewashed brick and reclaimed wood. The menu changes seasonally, but look for soft gnudi with shishito peppers, labneh and mint; a wonderful strip loin doused in red wine jus; pan-roasted scallops; and whatever savory porridge Adey happens to be featuring at the moment.