Garrison

While dining at Garrrison, you half expect a farmer to waltz toward the kitchen with a wheelbarrow full of fruits and vegetables. The place is fueled by fresh produce, which gets spun into modern American dishes like nettle and ricotta ravioli and squash blossoms with smoked provolone. Chef Rob Weland, who opened the space in July, trained under some of the country’s best toques, but that’s not stopping him from infusing playful touches into his cooking.