Serves meat, vegan options available. A farm-to-table restaurant and bar with a seasonal menu focusing on fresh, locally-sourced ingredients, craft cocktails, and a variety of Washington wines and ales. Has rotating vegan dishes such as roasted spaghetti squash with ratatouille sauce and basil pesto, chickpea fritter with corn succotash served with ratatouille sauce and hummus, and purple potatoes with beet purée, sautéed Brussels sprouts, red & yellow bell peppers, eggplant, and lentils. Open Tue-Sun 4:00pm-9:00pm. Closed Mon.