If you haven’t been to The Club Car in a while, you might be shocked by its 2017 rebrand. This is no longer a place to grab a grilled cheese or a cup of chowder—instead it’s full of ferns, soft blue booths, and servers popping bottles of pink wine. Chef Mayumi Hattori turns out super-fresh, veggie-focused seasonal small plates, like Grilled Asparagus and Spring Onions with hazelnut romesco, a take on Green Goddess with tender baby lettuce, and a savory seed granola flavored with a spice blend from local shop Ambrosia. From tiny lamb skewer tapas, to larger plates of local seafood or Spanish meatballs, everything is meant for sharing.