Matt McCallister’s restaurant takes inspiration is the seasons, with a pantry in which everything is in flux. Start with a pét-nat rosé (from a wine list awash in natural, biodynamic, and organic producers) or a cocktail with golden beets or tarragon or fresh garden peas. Seasonal dishes like farro and strawberries or tomatoes and peaches in a summer symphony are gorgeously executed. However, Homewood’s menu has been severely pared down recently, after ownership made significant cuts to the offerings, including the departure of longtime (and award-winning) pastry chef Maggie Huff.