The menu is brief and adheres to Bragg's farm-to-table ethic. There are eight entree plates, plus sandwiches and salads.
I tried a starter of cumin-heavy fried garbanzo beans — a gigantic portion, probably better for snacking with a beer than as an appetizer per se. My entree was short ribs (of grass-fed beef) braised in Zinfandel, topped with red onion jam and served with a parsnip-potato puree. It was also a gigantic portion, half of which I took home. Full as I was, I also tried the restaurants "famous cinnamon roll," as my server called it.
All of my food was good. It's straightforward, uncomplicated comfort food. At $15.99, my short ribs were the most expensive thing on the menu. Several dishes, like braised local pork, can be ordered in half-portions. Sandwiches are all under $9. A few breakfast dishes are also available at dinnertime.
Service: A-plus. Great art on display too.
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