Set along busy Sixth Street in East Austin, this offshoot of Phillip Frankland Lee's California original has a dark and moody swagger. This tasting menu offers a contemporary procession through different spaces and courses punctuated by pasta. Crudo of hiramasa dressed with citrus and chili oil with a crispy-fried rice pearl crust is a bright beginning before a savory dish of house-made miniature rigatoni crowned with roasted mushrooms and crispy eggplant in a brown butter sauce. Lasagna is turned on its head with pasta, radish, grilled kale and béchamel, but the best may indeed be saved for last with soba cha gelato topped with a tonka bean marshmallow toasted on a hot coal.