While his cuisine will appeal to anyone who has a penchant for contemporary cooking, Daniel Patterson's fare is "surprisingly not as modern as everyone said it was going to be." Relying on a subtle use of technology and a diverse selection of locally grown organic ingredients, Patterson’s menu emphasizes a minimalist, vegetable-oriented approach to cuisine described as "interesting without sacrificing flavor," like his Earth and Sea (new harvest potatoes, cucumber, borage, sea beans and ice plant flowers) or morels served with burnt rice, ash, smoke and pine. And when he utilizes meat in a dish, it's in a subtle way, like a dish of bone marrow with caviar and beetroot purée or a fried chicken consommé served with artichokes, fava beans, radish and green garlic.