Great atmosphere with contemporary jazz in the background, this fun find is a blend of tradition and innovation, this was the place to move past typical pastas and embrace the chef's vision. We started out with a fried fish appetizer served with potato foam. The tiny fish were coated with a whiff of breading so they had the slightest crunch. The potato foam was almost like a light mayonnaise. Our main courses were the Cod Ravioli and the Quail with figs and lard. The cod, in an al dente ravioli, was served with a tasty coconut milk sauce. The Quail was flavorful, crisp, and perfectly complimented by the figs. Our server suggested a Venetian Blanco that balanced perfectly with the Cod. We were so intrigued and pleased at this point that we had to have dessert. We chose the Chocolate Craquelin, which was delicious. Resembling a macaron, cafe gelato was in the middle of cream mascarpone, on a bed of crumbled coffee, with warm caramel poured over top. read more