The country charm of this quaint cottage belies the level of culinary chops that will impress even a hardened city slicker. With knotty pine tables, well-worn plank floors and a wood-burning oven, this beloved space buzzes with action the moment their doors open.The menu leans Italian, and Chef Ari Weiswasser ensures that every plate packs a serious punch. Wood-roasted vegetables are a particular strength and even worth building a meal around. Golden beets finished with blood orange oil, or a charred head of cauliflower with tahini and almonds are not to be missed. Daily pizzas like the tomato-cream pie with Turkish chilies are also a thrill. Save room for house-made ice cream in flavors like vanilla maple Bourbon, salted peanut butter or peach verbena.