With owner and Chef William Dissen at the helm, this upscale eatery is committed to cuisine made from local ingredients sourced primarily within a 100-mile radius. Bathed in candlelight, diners savor small plates, including house-cured pickles and charcuterie and cheese boards, or entrées such as Sunburst trout with beluga lentils, bacon, and a confit-tomato vinaigrette. Closed Sunday.