Ranked fourth on Philadelphia Magazine’s 50 Best Restaurants 2015, Pumpkin BYOB is a tough place to score a reservation. While waiting for our table, I overheard the host scheduling dining times for as far as three months away. With only 26 available seats, reservations are a must. I was lucky enough to sample the farm-to-table eatery’s Restaurant Week offerings. Our waiter brought crusty bread with garlic-infused olive oil as we looked over the menu. With several options per course on the three-course tasting menu, it was difficult to choose. After much deliberation, I selected the burrata with beets, quinoa and treviso to start. It was light and earthy — a perfect start to my meal. As my main I chose the rainbow trout, prepared with horseradish, crème fraîche and borscht. I enjoy this fish variety, and Pumpkin’s preparation was tasty. For the dessert course, my favorite of the night, I opted for the malted milk pot de crème with chocolate, banana caramel and pralines. The banana caramel was a standout. Even though I was full, I finished every bite. For an intimate dining experience with the best local and seasonal ingredients, Pumpkin BYOB is the place to be — if you don’t mind the wait. — Katie Skrzek, digital director