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An industrial space with cement floors and funky lighting, this hip concept's tasting menu is one for the books. Offered in a separate area, drinks and a snack kick things off. The staff is wonderfully engaging as they serve a host of delectable, hyper-local items. The intriguing cuisine offers up such creations as fresh pasta pockets filled with black truffle, dressed with a vadouvan-spiced sauce and sprinkled with sunflower petals, or seared duck breast arranged with a fermented green garlic-filled agnolotti and orange-accented jus. Lamb loin is plated with a braised meat-stuffed ravioli, salsify puree and young snap peas. Desserts, like goat milk-white chocolate mousse, promise nothing less than sweet dreams.