You have to try this place to appreciate it. At a glance, the menu seems a bit ho-hum considering the price, but that notion vanished as soon as our waiter, Tomas, started explaining the items to us. Though very down-to-earth, he had a story-teller's gift for describing the food in a manner that brought out its complexity and our lust. The chef demonstrated the same talent in execution.
The Korean pear salad is good, but you get to watch the preparation of the original chopped salad -- no ordinary thing. The pork belly pastrami is rich beyond imagination. Even the mac and cheese is yummy. The pan-seared scallops sitting on a bed of grits may be the best dish there, but the smart chicken and short ribs are also hard to ignore.
The dessert menu almost tricked me also. At first glance, nothing for chocolate lovers, but the Pot de Creme has a serious surprise on the bottom. I'd also go back for the bread pudding.
The location and layout are convenient though not particularly memorable. Though the patio is small the restaurant proper opens into it with some large doors to provide an outdoor feel.