The name means “kitchen garden,” and with good reason. Though Potager’s dining room is decidedly urban- with its high ceilings echoing cement surfaces, floor-to-ceiling windows, and exposed ducts- it leads to a positively pastoral back patio surrounded by, you guessed it, a vegetable and herb garden. Chef Teri Rippeto was espousing locavorism before it was trendy, and to this day her oft-changing menu is rife with farmer’s market finds and sustainably raised meats, be it Gnocchi with pea shoots, baby leeks, mint, bacon, and goat cheese or a Grilled Pork Chop with rhubarb sauce and pickled turnips. The wine list, too, emphasizes boutique labels. And Rippeto’s eco-consciousness doesn’t end there: Potager recycles, composts, and relies partly on solar and wind power. No wonder it’s perennially popular. On that note, be prepared for a wait at the bar: reservations aren’t accepted.