Pitxi, pronounced "pea-chee," is as green as the food on its tables, having just opened this past April. The sapling hotspot serves up a petite, specialized variety of robust regional flavors, with each dish prepared with locally sourced and organic ingredients. Turn the closing-day ritual of counting sheep on its head by starting your meal off with some lamb pillows ($9), and then freshen your mouth's crimson hues by adding a bowl of cold beet soup ($9) to your belly. Meat-centered main dishes, such as quail ($18) served with asparagus, potatoes, and quail egg and beer-marinated pork ($18) with broccoli and quinoa, satisfy acute carnivorous palates, while the earthy flavors of Pitxi's mushroom patty ($18) with fresh noodles, stinging nettles, and Oregon truffles happify even the hardest-to-please herbivores. For dessert, treat sweet chompers to a slice of fresh strawberry cheesecake ($7) or a more savory serving of saffron ice cream with olive-oil cookies ($7).