Damien Laforce, former TV Top Chef contestant, runs a friendly joint in which rusticity and modernity rub shoulders in an interior comprised of bare bricks and light wood. His culinary score focuses on top-notch produce which he knows well, being a hunter and angler himself. Langoustine and shredded spider crab in a smoked haddock stock, or scallops on a frothy bed of mashed parsnip and lemon confit: each dish illustrates the chef’s consummate, unencumbered approach. Well-curated organic wine list and counter seats lining the walls. A savvy balance between simplicity and creativity.