At this 'wine bar and seasonal kitchen', almost all the ingredients for the daily-updated menus come from local organic producers (credited on the menu, no less!). You can expect handmade pasta dishes and an assortment of stunning small plates such as pozole verde (mussels, hominy, poblano chilies and tortilla) and 'beets & berries' served with avocado, quinoa, fennel and pistachio 'soil'.