Chef Travis Lett goes to a lot of trouble to get farmers market ingredients, and he's devoted to cooking with an open flame. Grilled radicchio is paired with bacon and fontina on a pizza. We adore the margherita pizza--it has a restraint that hints of nostalgia. A bacon-date scone kicks off a magnificent brunch. With its earthy menu and fresh design (a Bauhaus take on the Tyrolean lodge), Gjelina captures the spirit of the neighborhood.