The kitchen here is so focused on being fresh, there is no freezer or fryer. And the pizza oven? It holds just four pies. Dishes are simply prepared with local ingredients for lunch, dinner, and Sunday brunch, like the ham and asparagus quiche and arugula salad with goat cheese and roasted grapes served on flatbread. There’s a market next door with local produce, cheeses, jams, and honey.
Photo: Courtesy of Bolsa
Mon.-Thurs. & Sun., 11 a.m.-10 p.m.; Fri. & Sat., 11 a.m.-11 p.m.