A destination restaurant with a neighborhood feel, this casual bistro in Ocean Beach is reminiscent of a cottage in a tiny village in the south of France, with two dining rooms and a bar and outdoor patio complete with a stone fireplace. The stone walls reflect natural light by day and the warm glow from antique fixtures at night, adding to the ambiance. A graduate in 2009 from Le Cordon Bleu in Paris, France, with a Grand Diplôme in Cuisine and Pastry, Executive Chef Katherine Humphus cares about using sustainable, local and organic ingredients with presentations that are quite modern and approachable. She prefers to source most of her products from Specialty Produce and local farms, Point Loma Farms, as often as possible. Her menu is filled with classic dishes including Boeuf Bourguignon with baby carrots, pancetta, mushrooms, pearl onions and fingerling potatoes and Ancho Chili Braised Pork with house-made orange-thyme gnocchi, roasted mixed mushrooms, kale, pickled shallots and bone-marrow griddled baguette. Chef Humphus credits her parents for their support and her grandmother for keeping her engaged in the kitchen—helping her understand that cooking is fun and creative.