Written by the Seasons

Written by the Seasons earns its name instead of just wearing it. The menu actually moves with what's available, which means the plate you eat this month won't be the plate you eat next month — a real commitment in a city where "seasonal" usually means a sticker on a static menu. The constants are worth returning for anyway: kimchi pancakes with a Thai-style sauce that's sharper and stranger than it has any right to be, a shrimp and avocado salad light enough to eat daily, tomato-studded focaccia pulled from what reads like actual farmers market habit rather than a marketing line.

The wine list backs up the kitchen's instincts — zippy whites and chilled reds picked with the same specificity as the produce, not the standard by-the-glass filler. Grilled asparagus and whatever else is peaking that week rounds things out, and the point isn't any single dish but the discipline of building the whole operation, now across two locations, around what's actually good right now.

Michelin has selected it two years running. That's confirmation, not the argument — the argument is a kitchen that treats seasonality as a working method instead of a slogan, and delivers on it plate after plate.