Staplehouse

In 2020, Kara HidingerÊand chef Ryan Smith took over ownership of the restaurant they helped found with non-profit Giving Kitchen, transforming it from tasting menu restaurant to a neighborhood market with a daily food menu served from the back counter near the kitchen. The food now is as seasonal, creative, and thoughtfully composed as it was when Staplehouse offered coursed-out tastings before the pandemic. Head to the back counter and order dishes like grilled octopus, eggplant, and peppers tossed in fennel salami vinaigrette, a crab cake sando, or a hearty grain bowl or burrata surrounded by fresh vegetables. If itÕs on the menu, donÕt skip the Italian grinder Ñ a meaty and mighty sandwich easily shared between two people. Then, grab wine and beer by the glass or bottle or a cocktail and find a seat outside in the sunny garden patio or on the covered porch behind the building.