Chef Lauren Herman and pastry chef Christina Olufson, alums of James Beard Award–winning Suzanne Goin’s Los Angeles restaurants A.O.C. and Lucques, helm this farmers’ market–sourced eatery in a landmark building. Serving breakfast, lunch, and dinner, they use seasonal organic ingredients to make entrées including grilled salmon or rotisserie chicken with a choice of sides, and Korean-style rice bowls featuring fried chicken, pork belly, salmon, or tofu. The menu also includes hot and cold sandwiches, soups, salads, and day-of-the-week specials, like Wednesday chicken pot pie and Thursday grilled shrimp with lemongrass curry.