Co-owners Chef Telly Justice and Camille Lindsley welcome all at this petite restaurant where much of the produce is sourced by local queer farmers and even the recipes are shared online to encourage openness. Diners may select from two contemporary tasting menus; one vegan and one omnivore, and even if you're not vegan, try it for the night and you won't be disappointed. Their nimble and focused menus are sensibly priced, and on Sundays they offer a pay-what-you-want-menu with first come, first serve seating. The kitchen really shines when it comes to seasonal produce. Case in point? A dish featuring heirloom purple Cherokee tomatoes topped with a fava bean emulsion and garnished with sesame-studded seared gooseberries. Chewy corn ice cream dotted with currant jam is a refreshing and creative conclusion to the meal.