Cuisines:
Mediterranean
John Taboada pioneered a new east-side indie food style with this 33-seat eatery in 2002. He hand-built the interior for the price of a used car, then filled it with a local-farm gestalt, scholarly European village recipes, and his own definition of how a restaurant could be run—freewheeling, food-focused, and tenderly priced. In a city that prides itself on a farm-to-table ethos, nobody embraces the philosophy more completely: ninety percent of the produce is grown within the city limits. You won’t find a more original seasonal menu anywhere: pear chocolate pie, candied fennel stems, lamb ham—if it’s on the list, it was made from scratch in the kitchen. A lawlessness hovers in the air, and that’s part of the magic.
Updated 04/19/2013
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