Torc

In a lofty, exposed stone space, TORC's owner and chef Sean O’Toole showcases local farmers, ranchers and seafood in his seasonal menus with changing dishes like lamb ravioli, artichoke velouté with ricotta, pistachio and Meyer lemon, or local wild boar loin and belly over forbidden rice in a pho broth. Just looking for a drink? Settle in for happy hour (daily from 5–6:30pm), when wine and cocktails are only $6 and the amazing deviled eggs are only $5.