Morgan Weber, who, along with chef Ryan Pera, also owns Revival Market a few blocks down the street, designed Coltivare’s handsome worn-wood interior. Outdoor tables sit practically in picking distance from the raised-bed gardens, where the restaurant grows most of its herbs and some of its salad ingredients. Appetizers include seasonal produce like radishes with butter and sea salt, and Italian spicy pickles. Don’t miss the bready pizzas, seafood pastas, or fish dishes such as “bycatch baccala,” which showcases underutilized Gulf species. Standout entrées include fried sweetbreads with anchovies and grilled chicken with pine nuts and pickled grapes.