WHY The burger—made with Meyer beef, Niman Ranch bacon, wild greens, a brioche bun and either Point Reyes blue cheese or sharp Tillamook cheddar—may be even better than the one at Father’s Office On Mondays, the chef experiments and makes more creative burgers that he pairs with craft beers.

WHAT We wish all neighborhood restaurants were this fine. The market-inspired menu served in this high-ceilinged, candlelit dining room changes monthly; there are always a couple of gossamer-light pastas and a stronger Italian bent overall, reflecting chef Evan Funke’s time in Emilia-Romagna. Not to worry, though—the pan-roasted Jidori chicken with caramelized baby onions is always offered, and it’s amazing. Don’t miss the desserts from Huckleberry: salted chocolate caramel tart, plum and grape crostata, and perhaps the best chocolate chip cookie in town. Expect pricey, small-producer varieties on the wine list, really interesting beers (there’s a beer sommelier) and a serious commitment to organic and sustainable products.;;

WHO An after-work wine-sipping crowd at the bar and a food-focused crowd (including some off-duty chefs) at the tables.