The annex to Land Park’s cozy Taylor’s Market is surprisingly chic, with a partial open kitchen, brick-lined walls and oversized floral art. Chef Casey Shideler, a veteran of Mulvaney’s, Hot Italian and Shady Lady, draws on the market’s excellent sources for meat, cheese and produce, proffering specials like an ever-changing cheese plate, a grilled asparagus salad with prosciutto and a dry-aged rib-eye steak, as well as a seasonal menu of items like ricotta gnocchi; a hefty, satisfying Richard’s Ranch cheeseburger with hand-cut French fries; and a maple-brined pork chop. Desserts include a grapefruit cake with poppy seed ice cream. Serving dinner Tuesday through Saturday.