Although La Cave began as the highly popular Félix’s little sister, this chic, visually stunning restaurant has proven it deserves its own identity as a standout dining room. Since beginning her tenure in August 2025, culinary director Alex Eaton has done something we weren’t sure it was possible to do: fix something that wasn’t broken. 

The food at La Cave was excellent before. Now it is exceptional. Eaton has made subtle changes to the menu, wanting to maintain familiarity for existing fans, but her touch is unmistakable. Among the petite plats, vegetables and seafood shine in dishes like the local crudo that almost doubles as a salad with purple radish, cucumber, an elegant harissa vinaigrette, and a celery leaf garnish. The crab toast with lemon aioli and asparagus tastes almost too indulgent for words while also being deliciously balanced.

Not to be overlooked is the filet mignon tartine, which can make a meal paired with other small plates. Another, more affordable indulgence is the kaluga caviar profiterole. And of course, at $12, the raclette burger slider is a delicious steal from the Félix menu.

Dishes are as visually stunning as the restaurant itself with its chandeliers and lush baroque details. Jewel-toned cider-glazed carrots look almost too beautiful to eat—but don’t resist the temptation. Among the expertly edited entrees, the whole fish is a work of art, boned and stuffed with colorful piperade and surrounded by roasted vegetables, while the New York strip Wagyu is served on a bed of bright green entrecôte. Then there’s the rainbow of cocktails: magenta Élixir de Vie, peachy-orange tequila fizz, chartreuse Jardin Party, lavender Belle Fleur. 

This is one restaurant where you may find yourself double-fisting it with Champagne and a cocktail. The martini has a cult following, distinguished by cheese-washed vodka and a caviar crisp garnish, but there are more than a dozen BTG wine options—all French, of course, and expertly chosen by beverage director Hailey Knight.

And if you’ve saved room for dessert, you can end as elegantly as you’ve begun with a stone fruit clafoutis or a lemon lavender creme brûlée.

SRecent years have brought a host of Miami-backed restaurants opening in Atlanta — Jagger Suite and Necessary Purveyor, for example. Perhaps the splashiest and most anticipated one, however, was Füm, which opened its doors in West Midtown in February. It’s the creation of Miami’s Grassfed Culture Hospitality Group which also owns MICHELIN-starred Los Félix. Though Füm is the product of Miami minds, it’s a restaurant firmly of Atlanta, as a recent dining experience showed me. It’s glitzy, but doesn’t feel imported. The service leans warm rather than flashy, and has a strong emphasis on local ingredients.

The Design: 

Located on the ground floor of Stella at Star Metals, the restaurant greets you with a serene patio adorned with olive trees before introducing you to a much livelier scene in the dining room. It buzzes with a diverse crowd; when I went on a Sunday night the tables were packed with couples on date night and friends out for group dinners. 

From the design firm, Hand, the dining room draws inspiration from Italy’s marketplaces and piazzas. The open kitchen features live-fire cooking on a custom-made grill, there’s the pasta room where chefs shape dough into a myriad of shapes, and meat hangs in a red-hued dry aging chamber.

Softly curved plaster walls add a gentle touch to the expansive space, along with a warm color palette of deeply saturated red, pistachio green, and cream. Every evening, a DJ spins vinyl in the booth adding an analog element. I worried that this would make the restaurant feel too scene-y, but it never got too loud and instead added an extra depth to the room. 

The Food: 

The approach here is contemporary Italian with seasonal ingredients. Across the menu, it’s less about heavy Italian classics and more so about bright flavors and beautifully composed dishes. 

Start with an order of pane (bread) and one (or two) of their spreads, like the stracciatella with smoked apple and pear or the pesto trapanese made with sun-dried tomatoes. When it comes to the crudo, the day’s catch — snapper, when I went — delighted with sweet-tangy accompaniments of green grape agresto (tart juice), olives, and citrus. The Caesar salad was also a standout with the additions of smoked anchovies and preserved lemon. 

Then there are the pastas. It’s hard to make a wrong choice, but if you’re unsure, opt for the agnolotti with smoked corn, porcini broth, and lemon. The restaurant keeps dessert restrained with housemade ice creams with inventive toppings. My favorite was the affogato with vanilla ice cream, chocolate rum, and coffee granita. 

The Drinks:

The restaurant touts its wine list which largely features biodynamic Italian producers and grower Champagne, but the cocktails shine, too. They were developed by bartender Esther Merino, who lives in Spain. Many of the drinks incorporate tea and are light accompaniments to the dishes’ fresh flavors. The Muratore cocktail eased me into the meal with a light blend of olive oil-washed amaro, gin, sake, and tea. Equally stellar, the Di Melone cocktail is made with Japanese whisky, sake, yuzu liqueur, sencha tea, and a playful honeydew melon garnish. Much like the food, the cocktails favor balance and brightness over heft, making them easy companions across courses.

Füm could have leaned into its flashy Miami roots, but instead feels like a place that belongs in Atlanta. In a neighborhood where high-design reigns supreme, it offers plenty of substance. It’s the kind of place that works for date night just as well as a friends’ night out, whether it’s the main event or a jumping-off point for the night ahead.

Sewanee, Tennessee spans more than 13,000 acres across the Cumberland Plateau and is renowned for its stunning trails, breathtaking waterfalls, and abundant small-town charm. More recently, the town has gained traction as a dining destination, and LUNCH has played a pivotal role in this tiny town’s culinary shift. 

In a petite historic building —a former bank from the 1930s —chef-owner Mallory Grimm Tubbs has created a welcoming space that feels right at home at the edge of Sewanee Village. Mis-matched wooden chairs in various tones line communal tables, with dried flowers, baskets, and local art punctuating the airy dining room. There’s a small market section with oils and dry goods, a garden to the back, and a picnic table-lined patio along the side, which all sets the stage for a dining experience that feels both thoughtfully curated and effortlessly relaxed—much like the dishes Tubbs creates. 

At LUNCH, the menu reflects the chef’s deep commitment to seasonality and locality. Dishes are driven entirely by what’s fresh and available nearby, which means menu and bakery items change week to week, and sometimes daily—they are also apt to sell out. Nearly everything on the menu is grown in Sewanee or around the Cumberland Plateau. The daily quiche or frittata might be filled with leek and sausage on Wednesday and mushrooms and goat cheese on Thursday. And no matter what the daily salad is— frisée, baby greens, arugula, radicchio, cabbage—you’ll enjoy forkfuls of the freshest, brightest greens of the season —all perfectly dressed. Soups can lean savory (Thai pork meatball) or sweet (sweet potato bisque), and the snack plate makes an excellent accompaniment to either: select a cheese from the fridge, and it comes plated with LUNCH’s delightful accoutrement. My lunch included an unforgettable mushroom toast with cured egg yolk and caper gremolata spread over a cream-topped slice of brioche. I will happily hop in my car and drive the 1.5 hours just to taste it again. 

When you place your order at the counter, you’ll want to pick something from the bakery, too. Maybe a savory popover with onion jam to complement your salad, or a miso chocolate chip cookie to enjoy after your midday meal.  

There’s even a cold case stocked with to-go items. Think: eggs, fresh produce, macaroni and cheese, lamb ragu, pimento cheese, lasagna, and trout dip. You can also grab a loaf of fresh bread. It changes weekly, so depending on the day, you can walk away with a baguette, brioche, focaccia, or oat loaf tucked away in your tote. Many of these items are available for pre-order—along with other specialty holiday items, throughout the year. 

And while LUNCH is only open from morning through afternoon, their monthly dinners are not to be missed. The five-course, seasonal, shared-plate meals celebrate the bounty of the season and promote a warm spirit of community. Menu highlights for the dinner are sent the week of the event, to reflect the freshest ingredients available, with a small selection of wine, craft beer, and n/a beverage options available for purchase. It’s no surprise that Tubbs’s thoughtful approach to feeding her community earned her a Michelin Guide Recommendation in the inaugural Michelin Guide to the American South in 2025.

The most elegant trick up Julia Sullivan’s sleeve at Judith, her exceptionally good neighborhood tavern-luxe in Sewanee, Tennessee, is the way she handles the mains—the larger-format dishes she calls Plates. They don’t come with sides so much as, well, the suggestion of sides. On the continuum from steakhouse-style à la carte to fully fledged traditional Southern entrée, Sullivan walks a tight path straight down the middle.

The grilled pork collar, a gloriously rich and fatty cut, is carved into charry-edged white-pink marble slabs and cascaded across a wide, shallow bowl. A few spoonfuls of pork jus, a small tangle of dressed pea tendrils dotted with strawberry and radish slices, some griddle-burnished snap peas—and that’s it. An enhanced-garnish situation, really.

Chicken Milanese follows suit: a boned-out half-bird’s worth of light and dark meat, pounded thin, deep-fried to a schnitzely crisp, sliced, and set onto a puddle of green goddess. On top: a sprightly mini salad of crunchy lettuce, cucumber, and green tomato. Meanwhile, an assertively crusted hanger steak comes with a swoosh of caramelized onion sauce, some charred radicchio, a couple chunks of sweet potato. In nearly every case, it’s just enough to timestamp the season and ensure no bite leaves the plate without a few precise, cheffy flourishes. But minus the heft. For that you’ll have to look to the rest of the menu.

And that, as it turns out, is the format’s genius. Each Plate is one à la carte side away from becoming a generously portioned entrée, yet modular enough for the whole menu to function as a grazing tableau. Which is why the missing starch reads not as deprivation but permission—to go long on the bready, creamy, shareable things you might otherwise skip if you were bracing for the full starch-and-veg parade later. Preferably something involving the stellar housemade sourdough with its gorgeous blistered crust and heady garlic-chile oil. Or the leek tartine: a slab of grilled sourdough smeared with farmers cheese and citrusy mostarda, then paved with torched confit leeks laid on in painterly, charred stripes. Classic French leeks vinaigrette writ portable.

But the format isn’t simply a kindness to diners’ appetites; it’s oxygen for Sullivan’s imagination. By not surrendering a third of every plate to potatoes, polenta, or dutiful medleys, she frees up space for mini tasting-menu-like compositions. The rainbow trout may be the purest expression of that freedom: deboned, cooked to a crisp-skinned finish, and set in a nutty brown butter sauce punched up with capers, preserved lemon, and herbs. It also gives the roster of sides a refreshing intentionality. Judith offers three: hand-cut fries (excellent ones) with aïoli, plus two seasonal vegetable riffs—the focused kitchen’s best produce ideas on any given night.

The rest of the Judith experience aligns with that same spirit of intentionality. Cocktails are ambitious without being fussy; the two I tried were balanced and quietly clever. The wine list blends bright-toned bottles with a handful of cool oddities—tangerine-tinged Tannat from Uruguay, anyone?—and the sommelier guides gently, sans agenda. Service is warm, collegiate without being green. Get there before sunset and the dining room glows: high ceilings, warehouse bones, oversized windows framing the Cumberland Plateau. Once the Old Steam Laundry for nearby University of the South, the building feels both lived-in and chic—an improbably polished restaurant in a tiny college town.

Sullivan, who grew up in Nashville and spent meaningful childhood stretches in Sewanee, calls her food New American, and I understand the impulse to stay un-pigeonholed. But the more I eat at Judith (and at Henrietta Red), the more I sense something Southern under the hood—not in neon-sign swooshes of pimento cheese or sorghum-drizzled maximalism, but in quieter cues: the choice of trout over bluefish; the way strategically placed coils of turnip greens sop up extra hits of brown butter the way collards hoard potlikker; pickled Basque piparras that might as well be roadside-farmstand chow-chow.

Nothing against the back-row-friendly exuberance of the Husk era. It’s been a benne-crusted blast. But when I think about the future of Southern dining, I wonder if there’s room for something more restrained, more confident in the subtle gesture. If so, I’d say Judith offers a viable—and rather appealing—glimpse of what that path might look like.

Restaurant Calla offers a refined, chef-driven dining experience in Lake Charles, where technique, ingredient integrity, and consistency define every plate. The atmosphere is intimate and polished, equally suited for celebratory evenings, romantic dinners, or gatherings that call for thoughtful hospitality. Subtle design elements and occasional live music create an ambiance that feels elegant without being overstated.

The menu highlights fresh Gulf seafood, premium cuts of meat, and locally sourced ingredients presented with precision. Guest favorites include blue crab beignets, the Calla burger, roasted brussels sprouts, and expertly prepared steak and seafood selections. Each dish reflects careful balance, allowing high-quality ingredients to remain the focal point while layering flavor with restraint and intention.

Calla’s culinary philosophy centers on consistency and craftsmanship. Every plate is designed not just to impress once, but to bring guests back again.

Executive Chef David Phillips brings both discipline and passion to the Calla kitchen. Raised in a traditional Southern family, he developed an early appreciation for the energy and connection found in restaurant life. After transitioning from a career in computer networking, Phillips pursued formal culinary training at Texas Culinary Academy (Le Cordon Bleu Austin), launching a path that would take him from hotel kitchens to yacht clubs and fine-dining establishments.

Throughout his career, Phillips refined his approach to flavor development and technique, learning to balance creativity with patience. His culinary style is rooted in strong fundamentals, with an emphasis on letting ingredients speak for themselves while subtly pushing the palate beyond expectation.

Signature dishes reflect that philosophy. His cold-smoked duck (tender, layered, and thoughtfully composed) has become a standout. The Iberico double bone pork chop, sourced from acorn-fed Spanish pigs, delivers exceptional marbling and depth of flavor. Across the menu, Phillips focuses on building flavor intentionally at every stage of preparation.

In addition to leading the kitchen at Calla, Phillips serves as an operating partner at 121 Artisan Bistro, reinforcing his long-standing presence in Southwest Louisiana’s fine dining landscape.

Restaurant Calla operates under the leadership of restaurateur Ben Herrera, whose partnership with Phillips has shaped several of the region’s most respected dining establishments. Together, they prioritize a strong back-of-house culture, empowering culinary leadership and fostering a collaborative work environment.

Local sourcing plays an important role, with ingredients from producers such as Sisu Mushrooms, Pasta Lab, and The Bekery integrated into the menu. The result is a restaurant that balances innovation with reliability, where refined technique, thoughtful hospitality, and community connection come together seamlessly.

Located in the heart of downtown Lake Charles, Augustine is a refined, chef-driven restaurant that blends French influence with contemporary Southern cuisine. Positioned steps from the Calcasieu Parish Courthouse and Historic City Hall, the restaurant has quickly established itself as one of the city’s most elevated dining experiences.

The atmosphere is layered and intimate, complete with high ceilings, arched windows, velvet drapes, marble-topped tables, and warm lighting, creating a setting that feels both timeless and transportive. The outdoor patio offers views of downtown’s most iconic landmarks, making it an ideal backdrop for leisurely lunches, elegant dinners, or evenings that stretch late into conversation.

The bar, designed as a modern speakeasy, is central to the Augustine experience. A geometric wine display and mirrored glass reflect soft golden light across curated bottles and polished wood. Signature cocktails such as the Pear & Sage Daiquiri, Sherry Manhattan, Augustine Old Fashioned, and Pepperoncini Margarita showcase layered flavors and thoughtful craftsmanship. A globally inspired wine list (from Burgundy to California and Italy to Austria) rounds out the program.

The Culinary Vision

At the helm is Chef Dave Evans, whose culinary story is deeply personal. Augustine is named in honor of his mother, Rose Lucienne Augustine Guincestre, known locally as “Mrs. Pat.” Born in Nonancourt, France, she moved to Louisiana at 18 years old and built a four-decade restaurant legacy that helped shape Lake Charles’ dining culture.

Chef Evans carries that legacy forward with a menu that honors the past while embracing modern technique. Collaborating with Chef de Cuisine Eric McCree, a Miami Culinary Institute graduate, the kitchen presents dishes rooted in Louisiana ingredients and refined execution.

Lunch offerings include The Lucienne, a French onion grilled cheese tribute; the Augustine Burger with fried green tomato and pimento cheese; and elevated flatbreads like the Normandie with steak and blue cheese. Dinner highlights include Blue Crab Spaghetti with lemon-dill crème, Fish Augustine with roasted poblano cream, Duck Breast with blackberry gastrique, and indulgent Lobster French Toast. Ingredients are sourced with intention, from Louisiana Blue Crab and Gulf shrimp to local greens and fresh pasta.

Even the smallest details carry meaning: the rose motif embossed on menus and molded into compound butter nods to Miss Pat’s enduring influence.

The Founders’ Vision

Augustine represents a new chapter for Dave and Nanette Evans, who opened Luna Bar & Grill two decades earlier. Seeking a more refined expression of their hospitality philosophy, they developed Augustine as an evolution: one that merges maturity, artistry, and storytelling.

Designed by Nanette in collaboration with interior designer Destiny Gschwend of DG Curated, the space channels Parisian elegance with Southern warmth. It is an expression of family, resilience, and the belief that food has the power to anchor a community.

Augustine stands as both tribute and transformation: a place where heritage and innovation share the table.

Opened on October 31, 2025, Crying Eagle Lakefront represents a bold new chapter for one of Southwest Louisiana’s most celebrated hospitality brands. The two-story, 12,000-square-foot destination sits along the shores of Lake Charles, offering panoramic water views, three full-service bars, and expansive indoor and outdoor seating designed for everything from sunset dinners to large-scale events.

More than 200,000 guests visit Crying Eagle annually across its properties, and the Lakefront location has quickly become a cornerstone of the Lakefront district’s continued growth. Elegant yet approachable, the space balances architectural presence with warmth, inviting guests to settle in, stay awhile, and experience the energy of the waterfront.

Beyond its design, Crying Eagle is known for elevating the brewery-restaurant model. Award-winning craft beers, including Ready to Mingle, Louisiana Lager, Pistol Bridge Porter, and Hop Blooded IPA, reflect years of experimentation, refinement, and community feedback. Live music, art programming, special events, and culinary innovation continue to shape the brand into a cultural gathering place.

The Culinary Vision

At the culinary helm is Chef Lyle Broussard, Executive Chef, whose award-winning approach blends Southern comfort with coastal sophistication. His menu honors Louisiana’s culinary heritage while presenting it with polish and creativity.

Signature dishes such as charbroiled oysters, redfish on the half shell, and steak tartare showcase Gulf Coast ingredients prepared with precision. Sustainability also plays a role in the kitchen’s philosophy, most notably through the creative use of spent brewing grain in signature pizza dough, transforming byproduct into bold flavor. Each plate is thoughtfully composed, rooted in place yet refined in execution.

The Founders’ Legacy

Behind the vision is Eric Avery, Founder and President of Crying Eagle Brewing Company. Born and raised in Sulphur, Louisiana, Eric built his career on the values of faith, family, and perseverance. In 2016, he asked a simple but transformative question: “Why doesn’t Lake Charles have a brewery?” That question sparked a five-year journey that reshaped the region’s hospitality landscape.

What began as a local brewery has grown into one of the largest microbrewery restaurants in the country. The name “Crying Eagle,” derived from the Native American translation of “Calcasieu,” reflects the brand’s deep connection to the region.

Eric’s leadership extends well beyond the business. As an advocate within the Louisiana Brewers Guild and an active member of regional economic and tourism boards, he champions small business growth and community development statewide.

Crying Eagle Lakefront stands as the culmination of that vision – a place where great food, craft beer, and genuine hospitality come together to create lasting memories on the water.

Dudley Square historic schoolhouse has maintained a charming cultural presence in central Kentucky since the 1880s. In recent years, its creaky wood floors and Italianate vibe welcomed fresh life from noteworthy occupants like Old School Coffeehouse. And now, Lexingtonians have fully embraced Millstone—a casual upscale American restaurant that opened last November—as the perfect addition to this pinnacle of downtown.

“Securing the space at Dudley Square was both a long process and labor of love,” says Millstone owner and chef Tyler Murray. “The mix of historic charm and modern energy mirrors exactly what we’re trying to do with Millstone—honor tradition while creating something new and approachable. It’s a place where locals already gather, and we love that Millstone gets to become part of that daily rhythm.”

The space truly captures this aim for balance. Natural light from the street pours into the main dining area, where sprinkles of sage green complement the rustic chandeliers and exposed brick in adjoining dining rooms. The design is clean, intentional, and classically new.

Gazes can’t help but be drawn to the bar. The marble countertops and art-style TVs set the ideal backdrop for sharing Millstone rolls—presented in a warm cast iron skillet, paired with a smoked maple butter that’s worthy of its own article—and sipping clarified paper planes, their take on the bourbon cocktail that goes the extra mile through an overnight clarification process.

Millstone’s menu captures refined versions of the state’s favorite comfort foods. Think shrimp and grits in chorizo broth; brussels sprouts with crispy onions, blue cheese, and hot honey; and braised short rib in a bed of dreamy shallot mashed potatoes.

“Right now, I’d have to say the chicken and gnocchi is my favorite dish on the menu,” says chef Murray. “This is an ode to my Mamaw’s chicken and dumplings. It really captures what we’re trying to do at Millstone—elevated food that’s deeply rooted in Kentucky. We use Eggleston Farm braised chicken thighs out of Berry, Kentucky, and pair them with pillowy ricotta and parmesan gnocchi that are light but still rich and satisfying. Everything comes together with a mushroom velouté that adds this beautiful depth and earthiness. We finish it with crispy garlic for just the right pop of texture and aroma. It’s a dish that feels cozy and refined, and tells a great story about the local partners we’re proud to work with.”

Murray, who grew up watching his grandparents cook in Maysville, Kentucky, reflected on the importance of representing Kentucky’s food community in his dishes. “Building the menu around local suppliers just felt like the right thing to do—both creatively and ethically,” he says. “We’re surrounded by amazing farmers, millers, distillers, and artisans who put a ton of pride into what they produce. Using Kentucky suppliers allows us to serve food that’s fresher, more seasonal, and more connected to this place.”

Millstone’s partnerships with local vendors like Bourbon Barrel Beef and Mirror Twin Brewing solidify why Kentucky’s culinary community is so impactful. “We know where our ingredients come from and who’s behind them,” says Murray. “When you’re dining at Millstone, you’re not just eating a meal, you’re getting a taste of Kentucky.”

What to order:

Cocktail: Clarified paper plane

Start with: Millstone rolls , Warm beet salad 

The main: Seared salmon with the warm quinoa & sorghum grain salad

Sweet ending: Chocolate chip bread pudding

On the eastern end of Sylva, North Carolina’s quaint downtown strip, Meatballs Pizzeria is a staple for many, particularly students at nearby Western Carolina University and their families in town to visit. But don’t wait for an invite from a new grad to stop in; the casual pizza joint’s imaginative flavors are reason enough to visit this Blue Ridge mountain town.

Even a first visit to the restaurant feels like a homecoming. Framed family photographs by spacious wooden booths give it a neighborly feel. More important- ly, any seat in the dining room provides a clear view of center stage: The wood-fired oven adds warmth to the restaurant as the smell of freshly baked dough and cheese wafts around the tables.

Before heading to the counter to place an order, pie en- thusiasts must first choose between two crusts. The Neapolitan sourdough thin crust, called 2023, celebrates Meatballs Pizzeria’s first year in business. The 1983 crust, a Roman-style square cut with a chewy, dry yeast dough ideal for holding hefty pizza toppings, pays homage to the former Meatballs Restaurant, which was opened in the early ’80s. Run by owner Crystal Pace’s stepmother Karen Martar, the original establishment serves as inspiration, from using the old family meatball recipe to the framed photograph of Martar in the dining room.

Crusts are just the beginning of what makes Meatballs Pizzeria exceptional; creative toppings are a standout, too. There are classic combinations, like the 1983-style pepperoni, but chef and owner Santiago Guzzetti dresses it up with thickcut pepperoni and Calabrian peppers. Rather than shy away from the oft- contentious savory and sweet combination of a Hawaiian, he reinterprets its flavors. The Hawaiian Cowboy’s chopped jalapeños are pickled in pineapple juice, then paired with bacon, prosciutto, and roasted red peppers.

But where Meatballs Pizzeria shines most is in its original flavor profiles, bringing together the best ingredients of the season. Much like at their sister restaurant, Ilda, the focus is on using Italian cooking techniques with seasonal Appalachian ingredients.

Ideal for cold weather, The Harvest’s roasted butternut squash, candied yams, and thinly sliced Asian pear are swaddled in a cranberry hot honey drizzle. The sweetness of the toppings is balanced with an earthy fontina cheese on a 1983 crust. Biting into it feels like feasting on holiday supper sides.

If you prefer savory, executive chef Perry Matthews honors his Indigenous roots and love of foraging with this winter’s new Forester’s Feast, featuring wild boar sausage, caramelized leeks, and garlic confit. There’s also a new Blue and Brussels with pancetta, garlic confit, roasted brussels sprouts, and ricotta bechamel.

When driving in, give yourself extra time—Meatballs Pizzeria sells craft beer from Innovation Brewing next door and patrons are encouraged to pop back and forth between the two. Between the temptation of a Soulvation IPA and a second slice, you may want to extend your stay. Or perhaps you’ll need time for a second visit like me; what was supposed to be a quick lunch before visiting a nearby Christmas tree farm turned into reshuffling my schedule to make time for a second pizzeria visit the following day. The Harvest pizza and holiday trees may be the start to a new winter weather tradition.

Menu Highlights

PEAR AND BALSAMIC
Bacon, thinly sliced Asian pears, walnuts, olive oil, and balsamic drizzle with gorgonzola

KAREN’S MEATBALL PIE
Sizable veal and pork meatballs from a family recipe atop mozzarella and parmesan

HAWAIIAN COWBOY
Bacon, prosciutto, candied jalapeños, and roasted red peppers with mozzarella