Chef Rodney Worth attempts to interact with every diner at the Peasant and the Pear, and he has earned a loyal following. Lunch is when the restaurant really shines, with smart salads and sandwiches, such as the Tuscan: sliced chicken breast and sun-dried tomatoes on rosemary bread. If you go at dinnertime, don’t miss the special martinis and the goat cheese appetizer. Worth approaches main courses with great zeal, adding provolone to the smooth polenta under a Chianti-braised lamb shank and spiking mashed potatoes with manchego. The steak au poivre was unfortunately too heavily peppered, even for a dish named for the spice. Lunch and dinner Tues.–Sat.