Another satisfying dish is her subtle lamb stew with fennel and egg noodles splashed with the lamb juices. She changes her menu frequently, so don't expect to find exactly the same dishes every time. Her plating is graceful and natural, not the primped tall food turned out by chefs more interested in showing off than giving you something you'd really like to eat. I know someone, a big nosher, who found the portions disappointingly small. Everything on the plate is interesting.
Yellow pike is served with a handmade tartar sauce.
The wine list is short and not as well-edited as it could be. The restaurant is young, and I suspect no one has had time to focus on it. Kanfer shows off her dessert skills with twists on old-fashioned sweets. Try the accompanying peanut butter cup, which looks just like the real thing, except it's made with better chocolate and peanut butter. We have all too many trendy or corporate restaurants that are about everything but the food.