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Artisan Restaurant Review: Chef Chris Kobayashi and his family source many of the restaurant’s ingredients from their own small farm. Specials have included a wood-fired pizza with spring asparagus and local goat milk cheese, pappardelle with chanterelles, and free-range boar tenderloin topped with gremolata. The regular menu changes seasonally, but it seems that the pastrami Reuben, chicken confit pizza, and meatballs with ricotta gnocchi might be here to stay. House-made ice creams, gelati and cookies are always available for dessert, as are the churros and chocolate plate, and specials such as a Basque tart with cherry compote. The cocktail program features fresh products as well, plus a couple drinks made with spirits from a local distillery. Several beers and wines are available on tap, and the bottle selections offer both local and out-of-the-area labels.