When I step off the busy street and enter this culinary sanctuary, I promptly get a sense my appetite will be well-satisfied. Converted from a former ice factory, this restaurant has a different sort of cool vibe permeating the air. As a small-plates concept, the deft marrying of ingredients speaks fathoms to the culinary expertise of the chef. The pork belly is fork-tender with a crispy skin permissible to eat with your fingers. Another remarkable dish is the duck and peaches pad thai. The Florida grouper is offset with the sweetness of honeydew and elderberry flowers contrasting with the pungent licorice flavor of fennel. If you really want to make the tables around you envious, then order the whole branzino; it makes a stunning visual impact. The restaurant features two daily happy hours, one in the early evening and the other after 11 p.m. The kitchen is open until midnight on Friday and Saturday.