An open flame, local ingredients, and an uncluttered seasonal menu constitute the experience at Camino, opened by chef Russell Moore, formerly of Chez Panisse. The space is large and airy, with lots of wood and brick. Camino’s menu is short, generally listing just a handful of first courses, seconds, sides, and desserts. Some are predictable, like chicken that’s available almost every night, roasted or grilled, but what comes with it varies, whether wild nettles and fresh shell beans, or polenta and roasted vegetables. There are also surprises like slow-cooked greens, lentil salad, or fresh whole milk ricotta under a bed of vegetables. Don’t miss cocktails made with inventive spirits mixed with tea, fruit syrups, herbs, or bitters. Some desserts are warm and buttery, some are crispy and sweet—and don’t miss the granita if it’s on the menu. Servers are warm and friendly. Dinner Wed.–Mon, weekend brunch.