De Kas

Despite its see-and-be-seen attitude, a traipse out to this hip restaurant in a converted hothouse on the edge of town is well merited. The 1926 edifice with a brick smokestack stands on open green ground; it's light and spacious beneath a glass ceiling. You get just a couple of variations on a three-course fixed menu that changes daily. Organic, Mediterranean-style greens and herbs come fresh from an adjacent working hothouse and garden and from the restaurant's own farm; meat is sourced daily from nearby animal-friendly organic producers; the seafood comes from the sea, I guess. In the kitchen, persnickety attention to detail is the norm. The service is attentive enough that the waitstaff seem to be personally acquainted with every item on your plate -- those who dine in glass houses shouldn't throw stones, but you might want to bring along a few rocks to chase them away.

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