Captained by executive chef Sean Poplar, Barbarella’s kitchen dishes out a seasonal menu of highly sophisticated, eclectic cuisine. When possible, dishes contain local, organic, and hormone-free ingredients sure to please carnivores, herbivores, and their hybrid omnivore offspring. Start off a supper with a rich burrata bruschetta loaded with prosciutto and sun-dried tomato pesto ($11) or a satisfyingly savory hummus with teriyaki mushrooms and hot loaves of pita ($11). Protein-packed platters, such as a braised short rib with crispy polenta and brussels sprout chips ($15) or Pacific salmon with rice cake, shitake mushrooms, and ponzu ($15), stifle deafening belly roars, and veggie dishes such as the mushroom risotto with shaved scallions and truffle oil ($8) lightly tickle the appetite into a blissful slumber. An assortment of pizzas, including a delicious discus topped with chicken sausage and parmesan reggiano ($16), are created using egg-free dough whipped up by Barbarella’s cooks in-house, not in the car on the way to the restaurant.