This plate-glass façade may seem understated, but Goosefoot is truly distinct. Bright pops of orange and yellow add flair to the contemporary dining space, while the multicourse menu showcases classical technique and contemporary artistry.Begin with a bowl of creamy pumpkin soup with fresh bits of crab and pheasant sausage, then tuck in to a bowl of tortellini served in a brodo of parmesan, pecorino, and Burgundy truffles. A single diver scallop proves that one is not the loneliest number with a delicate sweetness courtesy of the lobster, coconut, and lemongrass-scented sauce. Finally, as if the vanilla bean Brazilian custard topped with Meyer lemon sauce and coconut foam didn't end things sweetly enough, the warm send-off from Chef Chris Nugent and his wife, Nina, certainly does.