Lining up dining trends like cage-free eggs in a carton, this farm-to-table small-plate spot shows care in its homemade ingredients—smoked arctic char, ricotta, fettuccine. An oily duck confit fails to enhance the fettuccine, but a charcuterie plate (trend!) kicks things off well, and the roasted wild mushrooms with a fried duck egg (trend!) succeeds. The casual service, unassuming atmosphere, and artisanal food makes this a nice restaurant for a night out in the neighborhood.