It is highly rare for a tasting menu to leave one feeling—well—energized, but so goes the imaginative cooking at this vegetable-focused gem where local farms are the very essence of this passionate operation. The imaginative compositions from Chef Rob Rubba and his team offer delicious insights into what is possible with vegetables. There is true creativity here, as in Badger Flame beets topped with lightly pickled kohlrabi and a dusting of pastrami spice, or roasted squash finished with a brown butter yogurt sauce. Even the rustic-style bread served with a vegan marigold spread in lieu of butter is special.