Serving simply prepared dishes inspired by the sustainable bounty from local farmers, ranchers and fishermen, this restaurant grew out of the monthly dinners its founder once held in his home in the Santa Monica Mountains’ Rustic Canyon neighborhood. Small but comfortable, it manages a few tables in the bar area. Chef Jeremy Fox, who garnered a Michelin star while working in the Napa Valley, plates the food with sharing in mind. Small plates, such as grilled “brown turkey” figs with homemade ricotta and corn polenta croutons or duck rillettes with gherkins, peach preserves and black garlic, far outnumber the main courses (pork with polenta and caper salsa verde, roasted half chicken with roasted savoy cabbage and king trumpet mushrooms)—maximizing the variety of tastes you can experience in one meal.