There’s a lot to love at Westward—much of it seafood. But I just tried one of their vegetarian menu staples that gets slight seasonal updates. Their Bluebird Grain’s emmer-farro was served with grilled nectarines and chevre, and the combination was lovely. If you’re already a farro convert like me, I don’t have to sell you on that yummy, toasty, ever-so-slightly crunchy grain. But while I tend to find it in flavorless combinations, this one, with its musky stone-fruit sweetness, creamy chevre, and olive oil, lends wholesomeness just the right amount of decadence. You’ll be wanting bread to sop up every last drop. Also, this seems like a simple dish to replicate at home.

nsprinkle@seattleweekly.com