Westville is four blocks from my house. It is cheap (relatively), market-driven, lively, popular, friendly and cute. So I ask me: why haven't I ever been here before??
Regardless, I was here last night, and it evokes a "finally" type qualifier. Westville is not fine dining, certainly not faultless, but it's good, solid, fresh seasonal food that as long as you're in the mood for that, is really tough to have a problem with. The lines outside for brunch (and a packed house on the night I visited), illustrate this. Anyways, on probably the last night of the year where dining outside would be an option, we plunked down at a prime two-top on a full-moon moonlit evening, still balmy of residual summer but fall making some headway into the hyper-seasonal menu. We took a LONG time deciding what to order. The regular menu is long; the seasonal market daily special's menu is the same length. Sidelong glances to our neighbor's dinners dictated that we wouldn't be ordering separate apps, mains and sides: these portions are BIG. There are a few salads, none of which scream ingenuity, so we started off with a pile of roasted beets (given the option of walnuts vs. goat cheese, we chose fromage), steaming on a porcelain white plate, just screaming for the cheese to warm up and ease it's way between the chunks of pristine root. Far as I could tell, they were virgin, so I who love beets, relished their inherent beetness, but the herb-flecked goat cheese rescued them from monotony.
We (unfortunately) skipped dessert... I looked at the daily specials listing pumpkin pie as the dessert option, which I'm not quite ready to accept in a surrender of summer. That completely overlooked the farm-friendly pies, cobblers and sundaes on the regular menu that totally should've been explored.
I didn't follow any chef here. (They don't even list a chef on their website. There are three Westville locations, so probably whoever has their thumb on the menu just scripts all of them.) If anything, I followed the farmer, or at least his dirt candy. And I'll come back again, too, to see what these cooks can do with what the season has to offer.