Great small plates include the cured carpaccio and poke-style tuna with crisp wontons for scooping, and the szechaun prawns with chili salt and chili wok mayo. Or, if you're timing is spot on, the much ballyhooed ravioli - stuffed with mushrooms and three cheeses and served with spinach and wine – is a must-try. Currently, the wine selection is small but I'm told additions are forthcoming. In the meantime, you can wet your palette with a number of interesting cocktails, such as the summer-appropriate bramble with gin, lime, ice, and blackberry liqueur.

While this may not be the most restaurant-friendly area of town, these two chefs have found a compelling formula. They may not be the little guys for long; let's hope they don't go getting all corporate on us. - CA