This cached dining room is located in the back of Marky's Caviar shop on Madison Avenue. The tiny dining room seats 10 and has posh, dark blue walls and light colored stone-top tables set with fine porcelain and stemware. The latest iteration of the menu is a procession of creations inspired by Chef Buddha Lo's winning time on "Top Chef." A rendition of a classic pub-worthy fish pie is dressed up as a petite piece of gently cooked cod bearing zucchini squash scales and a Champagne beurre blanc; while seared lamb loin is sauced with a 30-year old lo shui, a Chinese master stock. Desserts cinch the whimsical aspirations of the meal with the likes of an emoji-inspired panna cotta skull set atop coconut granita and raspberry coulis