Chef and owner Tony Najiola's downtown Petaluma restaurant serves locally sourced New American cuisine inside an open dining room. Large windows and high ceilings let in plenty of light, while wood floors, exposed brick walls, and hanging kitchen utensils add to the natural, farm-to-table theme. Chef Najiola and his staff can be seen behind the fresh oyster bar, where they prepare items from the seasonal menus, often using the wood-burning oven. Dishes include pan-roasted organic chicken breast over pumpkin hummus and red pizza with house-made chorizo, shaved fennel, and dry jack. The wine list changes to match the seasonal menu.