The wood-fired pizza is the star here, using as many locally sourced ingredients as possible, like local mushrooms and house-cured bacon and sausage. Other favorites include the hanger steak and intriguing salads with as many local ingredients as possible, such as the Caesar with spicy arugula and slightly bitter radicchio instead of the usual romaine or the blood orange salad, brightened with mint and fennel and sweetened with dates. The menu changes according to the seasons and the availability of local meats and produce, but you will usually find a pasta dish and a roasted meat entrée, such as duck leg confit or pork chops. There is something for nearly everyone, including vegetarians and vegans.