Rechercher un restaurant du Guide MICHELIN

This Capitol Hill restaurant opened in the late 1990s but in 2019, Paul and Eileen Warthen took over, breathing new life into this stalwart. It remains a community-minded space, a spot where local farmers are championed and regulars come often with kids in tow. 
The menu presents a roundup of enticing selections. Appetizers like the Peekytoe crab salad with basil aioli and rhubarb salsa are evidence of their love affair with local produce and their partnerships with area farmers, while entrees like tender lamb meatballs set over fattoush are particularly satisfying. Dessert can be as simple as chocolate pudding with whipped cream or more unusual as in a parfait with oregano and vanilla bean custard, rhubarb jam and sunflower seed granola.