Don't be fooled by the "casual and relaxed atmosphere." In a city where chefs are obsessed with sourcing high-quality ingredients, Scott Dolich might be the most obsessed of all. Working out of a storefront in a historic building on the edge of the Pearl District, he wrings every last bit of flavor out of his local, sustainable ingredients, creating dishes like spinach soup with sesame oil and feta cheese, nettle fettuccini with cardoncello mushrooms and shaved goat cheese or pan-seared, first-of-the-season Alaskan halibut served atop a fondue of spring leeks.