Alder & Sage

Chef Matthew Roberts runs the kitchen in Bluff Heights, working from a short list of pantry techniques (fermenting, pickling, curing, confiting) rather than a long menu; he calls the food humble, built on fresh produce and restraint. Turkish eggs anchor a farm-to-fork breakfast and brunch menu served daily, with dinner added Fridays and Saturdays. The patio sits around a garden of native plants and alder trees, with fire pits for cool mornings and dogs allowed at the tables. Live jazz plays on the patio Thursdays from 6 to 8.