This younger sibling of the restaurant downstairs continues to offer a brief but intriguing menu of à la carte dishes that reflect the season. Some say that the “California pizza” was born in the rustic brick oven here, as was the crusty baked goat cheese served with a garden salad. Those classics share menu space with pastas, grilled fish, and meats, as well as desserts devised by pastry chef, Stacie Pierce. Take some time with the excellent wine list. Lunch and dinner Mon.–Sat.