There’s a whole new vibe at this downtown Santa Rosa restaurant after a chef shuffle. Fussy small plates have given way to entirely approachable small plates (beet salad, buttermilk potato rolls, upscale grilled cheese), bar snacks like their homemade quinoa cracker with salmon and creme fraiche, and hearty dinner entrees that include steak with potato puree, pan roasted petrale sole, crispy chicken breast with ham hock dashi, and farro risotto with butternut squash and maple granola that was a meatless standout. It’s food that dad will recognize, but impressive enough for a swanky date night. Leave room for dessert, because their pastry chef always impresses with dishes like chocolate and cajeta bar with sour cream mousse and Rice Crispy treats or caramel apple tart with Cognac brown sugar ice cream. Mixologist Paul Ammerman, who relocated from NYC, is obsessive about the restaurant’s craft cocktail program, and you’ll find incredibly unique offerings on the constantly changing cocktail menu.