Owner-chef Soo Young Kim’s petite restaurant focuses on an expansive international wine list, many available by the glass, and bistro favorites that showcase locally-sourced ingredients. Dishes, such as squash blossoms stuffed with makrut lime and Thai curry-infused wild salmon, or vegetarian fritto misto and halibut with romesco and garlic lemon yogurt, shift with the seasons. The light-bedecked patio is cozy, even with fog or rain’s chill.