@ Annisa last night: Pan roasted chicken with sherry, white truffle and pig feet.  The truffle was ghostlike, but must have added depth.  The chicken was just about the best I’ve had in a very long time with crisped skin and a juicy interior.  The other entree?  Broiled Spanish Mackerel with garlic fried milk, satsumaimo and Korean chili.  The satsumaimo were an astonishment.  All preceded by grilled hearts of palm with lilies, orange, and Szechuan peppercorn sauce; and, steak tartare and bulgur, cinnamon and a sesame tofu sauce.

The food was tight in flavors, completely focused, and wonderfully woven together.

Great wines by the glass.  Pleasant and calm service.  A perfectly, subdued room in lighting on a quiet street.

At a price that’s perfectly reasonable.

On deck, never been, but it’s in the neighborhood: Zucker’s.