The seasonal menu at this Seaport hotspot—named after the Massachusetts state bird—is Mediterranean-influenced, but features ingredients from local farms, markets, and producers. Starters such as kohlrabi tzatziki combine the best of both worlds. The lunch menu focuses on pitas—check out the fried hake with pickled peppers and zhoug. Dinner offers more to explore; pasta dishes are a highlight, dishes might include littleneck clams with green harissa or gnocchi with smoked chestnut. Innovative cocktails incorporate fresh ingredients, too—snap peas, roasted red peppers, and jasmine, to name a few.