Bliss
Ever since owners Chef Mark Bliss and his wife Lisa opened this spot in a former filling station in 2012, it continues to exceed all expectations. The cuisine is contemporary American, and that can mean custom charcuterie as well as delectable entrées (perhaps seared sea scallops, Lockhart quail, pan-seared beef tenderloin) ending with house-made sorbet, butter cake, or lavender goat cheese cheesecake. With a changing menu, loyal followers dine regularly to see what's new, just one reason that reservations are highly recommended. The intimate space suits the menu perfectly—warmly elegant and inviting. The outdoor dining has the same uncluttered feel, surrounded by greenery.
