Chef Franklin Becker changed his dietary ways several years ago, when he was diagnosed with type 2 diabetes, and has figured out how to make full-flavored food without all the fat and sugar (and without any gluten). Look for tender shrimp with chickpeas, garlic and chili; whole-roasted carrots and crunchy pistachios on a cloud of whipped ricotta; grilled skirt steak with chimichurri; and almost-guilt-free desserts, such as chocolate mousse with a chocolate chip cookie and caramel. There is a full bar as well as coconut water, cucumber lemonade and a green, cure-whatever-ails-you blend of kale, spinach, celery, green apple, parsley, mint and agave syrup.