At Bodega Restaurant, the menu of Mediterranean, Moroccan, and New American fare is nothing short of indulgent. Take the mac and cheese, a customer favorite: White Cheddar from Tillamook composes the creamy sauce, which comes loaded with chunks of Maine lobster. The quail stuffed with prosciutto and Gruyère is equally decadent (and just as popular), and rich sauces flavor cuts of meat, like the Madeira wine demi-glace and soy-chili glaze that coat braised short ribs.