This country inn-style restaurant on the outskirts of Pittsburgh, in Pines, has more than two acres of gardens and a greenhouse that produces many of the herbs, vegetables, fruits and greens that go into the cooking. The extensive, eclectic menu changes several times a year according to the season and the whims of partner and executive chef Jason Culp. Whether indulging in roasted beet salad with goat cheese or a tavern sirloin, rest assured that most ingredients are organic and are from local farms, if not the restaurant's own garden. The menu offers both wine and beer pairings for most entrées. Full bar. Serving lunch and dinner Tue–Sat. Closed Sun–Mon (except open Mon during Dec).