We are a downtown gathering place, where soul-satisfying foods radiate with the intense flavors of seasonal ingredients from our favorite local farmers and producers. Executive chef, Craig Hetherington, can make tomato soup with griddled cheese sandwich seem just as refined as his Dungeness crab tagliatelle. Pastry chef Will Fausser explores variations on classic desserts such as Theo chocolate cake with marshmallow topping and graham cracker ice cream and milk and cookies. A choice of large or
