Concierge.com's insider take:

To experience what farm-to-table really means, come here during the growing season. Between April and November, almost all the vegetables chef Ana Sortun immaculately prepares in her kitchen are grown on her husband's organic farm in Sudbury, Massachusetts, some 20 miles outside the city. Sortun has also earned a devoted following among the artsy intelligentsia for a liberal use of exotic spices in her Arabic-influenced dishes: A sculpted disc of smoky eggplant purée dotted with pine nuts complements impossibly tender tamarind-glazed beef, and three pieces of spinach falafel sit on top of a flatbread spread thinly with tahini and topped with yogurt, beets, and mâche (cut lengthwise between the fried balls to make individual roll-ups). Like the food, the restaurant blends natural elements, such as wood and stone, with Middle Eastern accents (woven rugs serve as wall hangings). Book ahead when the weather is nice and ask for a table in the blooming garden.

Open daily 5:30 to 10 pm.