The expansive restaurant's soaring glass walls curve around the corner lot and open to two street-side patios. The interior is modern, elegant and relaxed, featuring black chairs, white-clothed tables with burgundy napkins and an exhibition station where the chef garnishes each plate. The seasonal menu proffers dishes such as smoked trout and fennel salad, eggplant marinara rolled around herbed ricotta and fried Willapa Bay oysters. Sweets include a made-to-order fresh fruit Napoleon.