This teeny neighborhood spot is terrific. Chef/owner Mark Helms cranks out creative, Mediterranean-inspired fare for an appreciative cast of loyal regulars. The compact menu it built on locally sourced products, and the dominant items are mussels (offered three ways) and pasta (where Helms’ talent really shines). He also offers a steak and fresh fish of the day, and a popular Angus burger with caramelized onions and Manchego cheese. Seating is very limited; reservations are a must.