At Village, executive chef Curtis Demyon doesn't draw inspiration from just one region. Asian, Mediterranean, Italian and other influences from around the globe lead to an eclectic, yet still-focused menu full of from-scratch creations. Behind the bar, servers oversee a rotating selection of craft beers, as well as a concise local wine list and seasonal cocktails. Here are a few dishes to consider when you stop by:

• Bar snack: Moroccan chicken skewers served with pickled carrots, cumin yogurt, and roti
• Main course: Haida Gwaii halibut noodle bowl brimming with ginger scallion broth, green beans, mushrooms, bok choy, and sesame
• Brunch: croque madame crafted with pork and duck country sausage, fontina, egg, foie bechamel on grilled sourdough