First off, I really really really want to give this place 5 stars... if for no other reason how *closely* it came to living up to the hype for me. In the end, there are just a few subtle flaws that keep me around a 4.5.
The space definitely deserves a 5. We had a reserved table on the 2nd floor, but I really appreciate the openness of the space and how the kitchen is completely visible.
Food gets a 4.25. My partner and I started out with a chestnut/creme fraiche/pumpernickel crouton soup that was delightfully nutty, well balanced and not too heavy subbing creme fraiche for heavy cream. We also had a beet salad with truffle mustard, poached egg and frisee that was a perfect 5.
Our main courses consisted of Skate (me) and my partner went with a vegetarian eggplant option. The skate was completely new in terms of concept for me. The skate itself was breaded and lightly fried, over potatoes and tartar sauce... but the real kicker was the seaweed and horseradish that made it feel like deconstructed sushi meets fish and chips. I would have given the dish a 5 until I got home and saw that Skate is on the "avoid" list under seafood watch. My partner's eggplant dish was vegetarian with fried eggplant, braised soy protein and an awesome tahini puree.
UDPATE: I learned from Kevin Sousa that the Skate was, in fact, in season and caught using sustainable practices by a proveyor he trusts.
Prices were definitely acceptable ($6-12 small plates, $12-30 entrees), portions are ample tending to large, wine list is solid with wine/cocktails/beer being a bit on the pricey side (Cocktails $10, wine $9-17/glass $30-80/bottle).
Service was ok, the hosts were delightful and our server was amiable enough just not extremely willing to give suggestions or go into too much detail about any of the dishes.