Pauline’s uses organic produce from its own garden. You can’t go wrong with the special pie of the night—meat or veggie—with toppings such as tasso (Cajun pork), andouille sausage, shallots or lemon verbena. Regulars go for the pesto and a glass of the restaurant’s own label of Syrah or a Merlot-Zinfandel blend. Don’t pass up the homemade herbal ice creams and sorbets for dessert.