Lining up dining trends like cage-free eggs in a carton, this farm-to-table small-plate spot shows care and skill in creating homemade ingredients—smoked arctic char, ricotta, fettuccine. But occasionally the dishes fizzle, lacking of excitement and balance, as with oily duck confit that fails to enhance that fettuccine. A charcuterie plate (trend!) kicks things off well, and roasted wild mushrooms with a fried duck egg (trend!) succeeds. Together with the casual service and unassuming atmosphere, the artisanal food makes this a nice restaurant for night out in the neighborhood.