The Chase family was at the forefront of the restaurants-operating-their-own-farms trend when they opened this vegetarian place in 2000 . Each morning, a truck pulls up behind the brick building, which dates from 1888, and the second generation of Chases turns the daily harvest into breakfast fare like an omelet with wilted escarole and feta cheese, and lunch fare like fried jasmine rice topped with tofu and seasonal vegetables like pumpkin. The "delicious breads and pastries" are "worth a visit on their own," and if we had a croissant for every person who said, "We were halfway through our meal before we realized it was all vegetarian" we could afford to open our own bakery. There's dinner on Friday, and also a market selling whatever ingredients they can't use in the kitchen.