as far as I know, one of the best restaurants in the northwest that really focus on local/seasonal/natural food experience in a cozy atmosphere. they have obtained various cochan sets (crude, cooked, pickled, dried, fermented, etc. based on the status of local, almost daily changing ingredients (ripe/unripe, young/old etc., also chef nick coffey, a really good man, is very familiar with fermentation techniques and they could ferment something (and of course, delicious! on the tellers. many thanks, nod and all, really appreciate their great works!