Mary Frances Attea is the master and commander of this restaurant. Sleek glass-framed doors are a noticeable reprieve from the bustling stretch upon which it is set. Inside, the space is rustic, but in a stunning way—think Danish-style chairs, industrial lighting and mid-century-modern furniture.Service is easy yet informed and complements the nature of this food—turned out by an all female-led kitchen team. Heartier yet wholly elegant plates encourage discourse among groups. Overall, this is cooking that's contemporary, subtle and contemplative. To wit: uni toast with poached shrimp and Calabrian chili, or quail with za'atar and fennel. Desserts are also thought provoking; while cocktails and wine pairings work wonders for those with dinner party plans.