Chef and co-owner Amy Murray is a talented chef—one who cooks from the heart. Soups change daily, but her chilled cucumber-yogurt soup, well infused with mint, dill, and basil, is Murray’s natural response to warm weather. Dishes like crab-stuffed avocado—served with chopped hearts of romaine, sautéed rock shrimp, and grapefruit wedges—and coconut curry, with trumpet mushrooms, fennel, zucchini, gypsy peppers, broccoli, and jasmine rice, are clearly labors of love. Servers are of the young, pierced variety, but they’re attentive. Candied orange peel, slivered-almond tuiles, and organic whipped cream crown desserts such as quince and apple galette and mind-bendingly good hot chocolate. Brunch is popular here as well. Breakfast and lunch daily, dinner Tues.–Sun., brunch Sat.–Sun.