Chef Marc Meyer and Vicki Freeman's Hundred Acres comes in to the space that was for two decades their Provence. Still focused on sustainability and the whole farm feeling, the ever- changing menu created from market ingredients might be such dishes as wild dandelion salad with toasted sunflower seeds and pickled rhubarb; corned beef tongue, multigrain bread, mache and ramp relish; macaroni, English peas, morel mushrooms and fresh goat cheese; large chunks of market- selected cheeses; butterscotch pudding and ice cream cones. With two beautiful rooms upfront of natural wood, herb planters and two long communal tables, we think the best seat may be the back enclosed "greenhouse", which is lit with the sun but sheltered from the elements. A fun list of American microbrews from Colorado, Montana and Vermont punctuates the casual feeling of this spot.

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