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The Obstinate Daughter
Thanks to a gorgeous renovation led by architect Reggie Gibson, this spot offers subtle nautical touches and an airy feel aided by an open kitchen and plenty of windows. Helmed by the folks behind Wild Olive, its menu slants local and Italian; we recently savored polenta fries with salsa rosa and ravioli stuffed with Mepkin Abbey mushrooms, swiss chard, and ricotta. Other standouts include simple salads, pizzas—such as the Old Danger, featuring pancetta, white sauce, and an egg—and gelato from the sweet shop downstairs.