Eat Like a Rabbit

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.