Chef and owner Ben Bebenroth’s menu emphasizes local ingredients in dishes such as chicken leg confit with polenta, apple, arugula and perserved lemon juice or the lamb burger with pickled peppers, bibb lettuce, feta, crispy onions, aioli and served with hand-cut coriander fries. Vegans and vegetarians will always have options on the seasonal menu. Art also changes with the seasons and decorates the walls. The space feels natural and urban with brick and exposed ductwork details. In keeping with the local, seasonal and sustainable focus, the restaurant includes an outdoor garden.