This spacious Fourth Street restaurant has a meat counter in the back that sells cuts from small, sustainably run ranches. The same products are served in the dining room, and the sourcing is evident in the scrumptious flavor, from rib-eye steak (dry aged in-house) with red wine shallot butter, to spit-roasted chicken seasoned with green garlic. On our visit, the steak came with crisp, golden fries and the chicken was paired with an apple, gruyere cheese, and onion puff pastry tart. Service is professional, and cocktails are made with fresh fruit and quality liquor. You’ll want to save room for dessert. Lunch daily. Dinner Tues.–Sun. Lunch daily. Dinner Tues.–Sun.