This contemporary space has one vivid red banquette wall offsetting the black-and-white photos on another. The chef likes to use local and organic ingredients, so the menu changes frequently. With a great mix of modern Italian and French containing hints of Asian influences, diners can count on very flavorful food. On Tuesday, the chef creates a one-price menu while the offerings on Wednesday are strictly steak and frites with salad and dessert. Expect delightful service.