Outside the doors of Pond House Cafe, the grounds of Elizabeth Park spread out in all directions, filled with rose gardens, greenhouses, and towering trees. But closer to the actual doors of the cafe, a garden of vegetables and herbs grows in a small but dedicated space, the first signs of the restaurant's obsession with fresh, locally grown ingredients.

The menu also reflects this focus: as it changes throughout the year, its dishes hint at what's in season. In summer, for example, it features braised short ribs served with seasonal root vegetables, and the greens section includes a stacked beet salad made with apples, pickled red onions, and a horseradish-beet oil.