Chef Eric Ripert, 10 Arts' culinary director, looked to area native Jennifer Carroll to bring his regional culinary vision to life. Addictive soft pretzel bites are tossed in brown butter and finished with Maldon sea salt. A dark chocolate, caramel and peanut tart is served with malted "Tastykake" ice cream. Signature cocktails bear the names of famous Philadelphians. But perhaps the most significant element 10 Arts borrowed from Philly is the restaurant's philosophy of prioritizing seasonal, locally sourced ingredients. A nearly singular focus on freshness makes several dishes come off one-dimensional, but there are bright spots that display serious potential: The lightly sautéed Pennsylvania brook trout, for example, is served in a hazelnut brown-butter sauce with a hint of sweetness. Service is attentive yet unobtrusive and, at times, borderline clairvoyant. Open for breakfast Mon-Fri., 6:30-11 a.m.; Sat.-Sun., 7 a.m.-noon; open for lunch Mon-Fri., 11:30 a.m.-2 p.m; open for dinner Mon.-Sat., 5-10 p.m.

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