Chef Tim Caschette taps local farmers in order to craft a seasonal menu showcasing the region’s agricultural bounty. The menu is high-end New American with lots of international choices, but still approachable. The curious will appreciate curveballs like chicken-fried pork cheeks or pastrami pho. Attention to detail is this restaurant’s hallmark. Wine glasses are “primed”: A sample is swirled in the glass and discarded until there’s nothing to taste but the wine.