Chef-owner Aaron London is a Sonoma native, and it shows in his farm-fresh, NorCal-centric food. The restaurant itself is pristine, with high ceilings, white walls and tile, and a smattering of potted in the windows. The menu is divided into “snackles” (small apps), cold dishes, and hot dishes. London previously worked at high-end spots like Daniel and Blue Hill at Stone Barns, and he adopted the same reverence for produce. Case in point: The “eat-with-your-hands” salad of baby lettuces, herbed avocado, and pistachio. The lettuce is delivered weekly from Blue Dane Garden in Grass Valley still potted in soil, then picked right before serving. Cold dishes might include cured trout or a a chilled green bean casserole served with burrata, tomato, and pickled padrons. Hot dishes are often fruit- and vegetable-focused, like a stone fruit curry with black lime-cod or goat’s milk grits served with shelling beans, grapes, and mushrooms.