As Jenn Flynn has risen through the ranks at Graffiato, so has the restaurant's local sourcing. The former sous chef now takes the helm as chef de cuisine at Mike Isabella's small-plates Italian restaurant, and she says she's been working to make the menu even more local.

Jenn Flynn (Photo courtesy Greg Powers) Jenn Flynn (Photo courtesy Greg Powers)

"As a chef, it's fun to get these evolving lists from local farmers of what they're excited about, what they can pick right now," she said. "It keeps you on your toes, keeps you thinking."

What she's thinking about: squash, field greens, and tomatoes "in all shapes, sizes and colors." Flynn learned about sourcing local produce through her work as a sous chef at Poste Moderne Brasserie, and has been steadily applying it to the menu at Graffiato. She's in the process of testing new dishes and will debut them soon.

In the meantime, guests can get a sneak preview of her work at a Sept. 16 five-course dinner that Flynn says will be her grand debut. On the menu: Wood oven roasted scallops; hand cut pappardelle; venison rack; crostini with fig and pecan; and crostata with golden peach, almond and anise hyssop gelato. Tickets, $125, will be available soon on CityEats. The meal will be paired with wines by Marchesi di Barolo, who will be on site for the dinner.

In the meantime, you can find Flynn at the Penn Quarter farmer's market -- perhaps, she says, plucking out the perfect locally-grown field greens for a pesto pizza called "The Hulk."