The restaurant (a former house) is composed of three tiny rooms, each containing only four or five tables, plus a shaded patio out back. Try the fat crab cakes, served with a gingery Asian dipping sauce. The frisée salad, another winner, is tossed with toasted pine nuts and applewood smoked bacon and topped with warm baked Laura Chenel goat cheese. Dinner selections can range from a polenta-stuffed, honey-glazed quail to an earthy wild mushroom lasagna.