Chef-owner-dreamer Cathy Pavlos rekindles her farm-to-fork childhood at this ambitious Eastbluff venue that includes a tricked-out kitchen and bar, and a 1,300-square-foot organic garden. Everyone wants a patio seat under slatted cedar eaves, where the scent of flourishing plants mixes with breezes off the Back Bay. Heeding the seasons means an ever-changing menu, though some favorites stick around. Tops for now are the carnitas breakfast tacos, New Zealand lamb rack, and akiller turkey meatloaf sandwich. Sunday brunch. Full bar.