Not Your Average Joe’s Harvest Dinner

It was a bit too chilly for a meal on the outdoor patio, but I can see it being a great spot to relax with a drink and some apps in the summer.

The awesome outdoor fire pit (so warm!) and a Grapefruit Collins, with cap rock hand-crafted organic gin, combier grapefruit liqueur, freshly squeezed lemon, and fever tree soda water.

A look at the waiting area as you enter, which had a really lively vibe going — plenty of color and patterns against a rustic wood wall. Behind the counter they use old shoe forms to hold to-go bags!

A shot of the open kitchen, and so much focaccia waiting for consumption (this is seriously my idea of what heaven looks like).

I also really loved the layout of their new, modernized space, which has more of a rustic touch, and is deliberately open so the space feels roomy and inclusive. Even the kitchen area is completely open to the dining space, so everything is transparent.

(1) Foccacia served with a delicious, super garlicky oil (2) Mango Shrimp Rolls with sweet chili poached shrimp, mango, cucumber, mint, cilantro, and rice noodles, served with a peanut dipping sauce (3) Deviled Eggs with sriracha, topped with togarashi spice and crush potato chips (4) Butternut Squash Flatbread with sage-pecan pesto, roasted butternut squash. shaved brussels sprouts, caramelized onions, smoked mozzarella, and balsamic reduction

(1) Buffalo Caribbean Chicken Tenders with mango-bufflo BBQ sauce and a pineapple-jalapeno salsa (2) Super Crunch Salad: grilled chicken, quinoa, green apples, pistachios, avocado, spinach, mint and cilantro in an orange-sesame dressing (3) Mustard-Crusted Chicken chicken breasts in a three-mustard marinade with panko crumbs, pan seared and served with green beans and lemon aioli (4) Vietnamese Salmon: spice rubbed and grilled, with a lime-infused chili broth, rice noodles, crunchy vegetables, and crushed peanuts

(1) Cranberry-Teriyaki Roasted Chicken with house-made butternut squash ricotta cannelloni and sautéed spinach (2) Spaghetti Squash Bolognese: mushroom bolognese with roasted spaghetti squash, sautéed spinach, and grated romano cheese (3) Rosemary Skewered Scallops (from New Bedford) served over a succotash of Israeli couscous, grilled corn, baron, and tomatoes with an orange-chipotle glaze

(1) Carrot Cake with cream cheese frosting and caramel sauce (gluten-free) (2) Goji Berry Apple Crisp with cinnamon-spiced apples, goji berries, and ginger with a brown sugar oat crust and vanilla ice cream

Peanut Butter Thing: peanut butter and chocolate chunks folded into vanilla ice cream and rolled in oreo cookie crumbs, topped with whipped cream, hot fudge, and caramel sauce

I left this meal stuffed to the gills (that Peanut Butter Thing… holy goodness), and so delighted by the evening from start to finish. Our gracious hosts made everyone feel welcome, and the restaurant – and food – really changed my perception of what a modern “chain” restaurant can be. I can’t wait to go back and try a few more things! (And order a whole plate of chicken tenders plus a basket of focaccia for myself…)

Thanks, NYAJs, for hosting!