Owner-chef Nora Pouillon brings haute panache to politically correct organic cookery in this charming restaurant. The cozy paneled bar is an inviting place to wait for your table; up a short flight of stairs lies the main dining room. This converted stable, part of which is skylit, has a weathered-looking beamed pine ceiling, tables lit by shaded paraffin lamps, and a display of Amish and Mennonite patchwork crib quilts on the walls. The atmosphere is relaxed and cozy, and the dress code is anything goes. It's always a full house.

Don't expect brown rice and beans. Instead you'll find chemical-free, organically grown, free-range fare, all extremely healthful. Nightly menus vary with the seasons and everything tastes very fresh. Recent popular dishes included pan seared scallops served with tomato confit olive sauce, garlicky polenta, green beans, and chard; sautéed veal scaloppini with mashed potatoes and asparagus; and crispy Amish chicken breast with spring pea gnocchi. A vegetarian entree, like green olive risotto, is always an option. Desserts are sinful -- for instance, the lemon mousse cheesecake with blueberry compote. An extensive wine list includes, but is not limited to, selections made with organically grown grapes. Nora's offers a $64 tasting menu and a $58 vegetarian tasting menu.