Seasonal first
The market decides the menu. We rewrite plates weekly so flavors stay sharp and honest.
About
A neighborhood table with a citrus spine
Lime is a modern farm-to-table restaurant serving seasonal tasting plates, craft cocktails, and warm hospitality in the heart of the city.
From market crates to the wood oven
Lime opened with a short menu and a long list of growers. We still cook that way — fewer ingredients, more attention, and sauces that stay light enough for a second glass of wine.
Our dining room is designed for lingering: soft light, an open kitchen, and a garden room for private evenings. We believe hospitality should feel generous without ceremony.
How we cook
Three ideas behind every plate
A short philosophy guests can taste — not a manifesto on the wall.
Fire & citrus
Wood oven heat meets bright acidity — richness without heaviness, brightness without sharpness.
Unhurried hospitality
Soft pacing, attentive service, and a room designed for lingering — not rushing the check.
“We cook so the first bite wakes the palate — citrus, salt, a little smoke — and the last pour still feels like part of the meal.”
The team
Chef & Co-Founder
Elena Voss
Elena leads the kitchen with a focus on citrus, fire, and Pacific Northwest produce.
Beverage Director
Marcus Hale
Marcus builds a wine and cocktail list that mirrors the brightness of the menu.
General Manager
Sofia Reyes
Sofia shapes every guest journey — from reservation to last pour.
As noted in
“A citrus-bright room that feels both neighborhood and night-out.”
“The Grove Spritz alone is worth the reservation.”
“Farm partners you can taste in every course.”
Private dining
The garden room
Host up to eighteen guests for a seated dinner with a prix-fixe menu and optional wine pairings. Ideal for celebrations, client meals, and quiet milestones.
- Capacity
- Up to 18 guests
- Lead time
- Book 10+ days ahead
- Contact
- reservations@example.com
Ready for a table at Lime?
Book online or call us — we hold a few seats for walk-ins at the bar each night.