ere’s one restaurant that takes that local thing seriously. A onetime Burger King run by former Blue Room chef Steve Johnson, Rendezvous buys its ingredients locally—and even grows its own herbs in a garden on the roof. The style of the food is western Mediterranean with a French flair, meaning lots of lamb and fish (like the monkfish, above) on the menu (supplied by local farmers and fishermen, of course), but also seasonal specials (and some deals) that change weekly. The organic bread is from Iggy’s Bread of the World, the cheese plate comes from Formaggio Kitchen, and the portraits on the wall are by local photographer Mark Ostow. Johnson rides his bike to work, and 85 percent of the employees take the T. However you get to Rendezvous, you can take the taste home with you. Many of the recipes are on the website. Rice