While I’ve long been a fan of Pip’s Brasserie, I had never set foot in Copper Beech’s fine dining room. Glad I finally did. Chef Tyler Anderson’s menu emphasizes seasonal and local, including this dish of pillowlike pumpkin gnocchi with house-cured pancetta, wilted arugula and shaved pecorino(order without the pork for a veggie alternative). The $39 three course prix fixe is a good deal–beet and arugula salad with a curious but tasty goat cheese foam, followed by roasted cod with potatoes, fennel and watercress, and apple bread pudding (what’s better?) for dessert.

Tags: Pip’s Brasserie, Tyler Anderson, Local, Copper Beech