In a charming old building right across from the Sylvia Beach Hotel, April’s is a place that locals love and always recommend to visitors. You won’t find fresher food or produce anywhere. The chef, April Wolcott, picks fresh seasonal herbs and produce from her Buzzard Bay farm, chooses fish as soon as it’s brought to the dock on the Bayfront, and uses only top-grade Niman Ranch beef. The emphasis on farm-to-fork means that the daily specials are just that. In addition to seafood and steaks, April’s is known for handmade pasta with sauces made from scratch in house. The wine list favors Pacific Northwest and Italian vintages. The atmosphere here, with April’s husband Kent doing the meeting and greeting, is warm and relaxed. There’s also an excellent selection of regional wines at reasonable prices.