At this off-the-beaten-path bistro, Chef Justin Pardo steadfastly adheres to the locavore ethic: Nearly everything he serves is grown within a few miles of the kitchen. Because of this, the menu changes daily. Salads are exceptional here, with slivered rainbow radishes, heirloom carrots, and greens picked literally that morning. Past entrees have included Kupaa Farm taro-crusted fish with asparagus in fennel-saffron tomato jus, and lamb ragout atop 2-inch-wide pasta ribbons. Breakfasts in the shaded courtyard will transport you to the French countryside: Thick slices of wheat toast slathered in house-made lilikoi (passionfruit) jam accompany omelets stuffed with goat cheese, mushrooms, and pesto. The high-quality ingredients are fresh off the farm, and you can taste it. On Thursday night, the team serves prix-fixe farm dinners, seven courses for $75 (more with wine pairing), with occasional tapas and wine tastings instead.