Fia

The courtyard here is big enough to plant a stand of pine trees and string them with lights, an outdoor room the kitchen serves alongside an indoor dining room shared with its steakhouse sibling, Fia Steak. Chef Tim Cardenas builds the menu around produce sourced within 50 miles: spicy tuna over crispy arancini, porcini tortellini with asparagus and pearl onion, a fried smoked burrata and raw bar to start. Walk-ins are welcome, though the patio tables go fast enough that a reservation is worth making.