Chef and co-owner Jason Carter refers to Dandylion’s seasonal cuisine as “simple”—there are few extraneous flavors and ingredients—but his food is far from boring. The monkfish comes blanketed in a generous portion of warm carrot soup; seared scallops complement a bed of shaved fennel and bitter greens. The “Egg, Mushroom, Savoury Granola” is a surprisingly tantalizing concoction of wild rice, foraged mushrooms, kelp powder, and a house blend of seeds. Seafood, such as trout fillets served under velvety beurre blanc with snap peas, shine especially bright here.