Owned by Chris and Nicole Haisma, In Bloom serves a sophisticated, seasonal menu in a casual indoor/outdoor dining room. Creative starters include options like the onion fritter with miso-apple butter; and the sourdough and burrata with macerated strawberries, chile crunch, and white balsamic–peach gel. A cappelletti pasta and Japanese eggplant entrée is doused with smoked tomato butter and basil oil, and the Wagyu New York Strip steak comes with beef-fat romesco and fresh wasabi on the side. A six-course chef’s tasting menu with a wine-pairing option is offered nightly. Standouts on the cocktail roster are The Rover, made with Rigby American Vodka, St-Germain Elderflower Liqueur, grapefruit and lime juice, and topped with a sugar bubble filled with smoke; and the Clever Margarita, featuring Luna Azul reposado, Ancho Reyes Verde chile liqueur, and carrot juice.