Nightwood Restaurant’s menus feature only two typed words: appetizers and entrees. In between the printer ink lies a hand-penned list of dishes updated daily, as Chef de Cuisine Jason Vincent shops the markets and meets with local farmers to come up with new ideas. He likes to keep things simple as well as delicious, spit-roasting half chickens and serving them with a mustard slaw and garnish of date dumplings. Like his recipes, chef Vincent’s dining room is defined by bold, elegant choices. It’s full of rich, darkly stained walnut fixtures, exposed brick, and twinkling lights. During warmer months, the outside patio provides a sheltered, quiet place to dine and enjoy a summer evening. Inside, the open kitchen adds a unique twist to fine dining, as guests sidle up to the counter and chat with the chefs as they prepare meals.