Perfectly suited to it's locale, this spaciously arranged dining room is housed in a sturdy, red-brick, workaday building. Make your way inside however to discover a setting that is so very chic and straight out of a shelter periodical. The small lounge area resembles a bona fide living room, with its rugs, leather sofa, and bar cart.

A large portion of the floor plan is devoted to a gorgeously appointed open kitchen, boasting white tiles, sparkling equipment and a roaring hearth. This talented brigade, led by Chefs John Shields and Karen Urie Shields, has evolved since opening in 2016. Theirs is cooking that is desirable, impactful and doesn't need an onslaught of luxury ingredients to impress diners. Instead, sheer creativity applied to seasonal produce is what grab's one's attention—as in the summer-sweet cherry tomatoes brushed with black garlic and accompanied by an aged beef fat-fried brioche doughnut to be dipped in cheese fondue. Gently warmed lobster may then be sauced with roasted strawberry jus and seasoned with horseradish.

Desserts are correspondingly brilliant. Behold that silken sunflower panna cotta, dressed with peach pit, almond granita, and a tiny candied pine cone.