The Park Slope eatery sources its ingredients from local farms, serving up a menu of seasonally inspired cuisine for dinner and brunch within the comfy, oak-accented confines of its art-infused walls. Scarf up an order of Sardinian flatbread ($8) with arugula, preserved lemon, and marinated white anchovy, or try the beluga lentil soup with surryano ham ($7). A modest selection of brick-oven pizzas includes varietals both traditional (margherita, $7/$9) and inventive (such as the verdure, with smoked mozzarella, ricotta, garlic, peppers, and shiitake mushrooms; $10–$12). Main courses are equally inspired. Try the roast Amish chicken ($21) with veggies, caramelized-fennel puree, and thyme jus or the grilled dorade ($26). A signature cookie plate, teeming with Valrhona-chocolate brownies and coconut macaroons ($5), ends the meal on a sweet note that, for once, doesn't involve a cocktail being angrily thrown into either party's face.