A pretty stained-glass rendering of a thistle is over the door of this casual restaurant and bar featuring Mediterranean-influenced cooking centered on seasonal, locally sourced ingredients and sustainable seafood. The beverage program focuses on small producers as well, with several locally made wines, beers and whiskey, plus biodynamic wines from Italy. The team includes vets from 'inoteca, Bobby Flay restaurants and the punk band NOFX. For light appetites are diverse salads and snacks (spicy pickled vegetables, salt-and-pepper fries). Main courses include grass-fed burgers, grass-fed beef rib eye and duck leg confit with warm spinach, marcona almonds, medjool dates and blue cheese.
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