With chef/owner Rick Mahan at the helm, this Mediterranean-inspired restaurant produces perhaps the finest cooking in the region. Mahan honors local farmers with his commitment to simply prepared, high-caliber local products. You can’t go wrong if you order one of the lovely salads, followed by the simply divine gnocchi and an entrée such as chicken cooked under a brick or a simple piece of fish, finished with butter and fresh herbs. You’ll also find French classics such as veal sweetbreads and cassoulet. Finish your meal with a dessert (again, seasonal and local) prepared by longtime pastry chef Edie Stewart.