I recommend eating at a newly opened restaurant with a market attached. Half of the space is a classy, eclectic restaurant, while the other half is an upscale market for wines and cheeses.
The first course was a salad of mixed baby greens, golden raisins, artichoke hearts and unsalted pistachios topped with a feta-honey-yogurt dressing. Naturally, the dressing was quite sweet, but matched the mixture of the flavors quite well. Fairly monochromatic, the salad was large enough for two, and Katie (the waitress) had kindly divided it into separate square-shaped bowls for sharing.
Course two was pasta with choise of Penne or Linguini. Paul chose Penne to accompany a pasta similar to the salad with golden raisins, artichokes, tomatoes, and melted feta cheese on top. The mixture apparently created its own sauce. Linguini was the base for what I assumed would be a rather traditional dish of tomatoes and mozzarella with a basil pesto sauce. The garlic in both dishes was present, but not overpowering. The flavor of the spices did not require the addition of salt at the table, which was good because there were no salt, pepper, etc. shakers on the tables. You should always trust a restaurant where the meal can stand on its own two feet.