Great praise followed the April 2011 opening of this experimental Congress Street restaurant. The simple, sophisticated dining room is laid out smartly, so there isn't a bad seat in the house. Come early for small bites at the bar, like seared sea scallops served over a bed of warm mushrooms and topped with a vanilla lime cream. Start your dinner with the highly recommended lamb carpaccio or opt for the beef tataki from the "Raw Bites" menu. Both are exceptional for their complexity, from the housemade blue-cheese ice cream atop the thinly-sliced rare lamb, or the pickled mango and wasabi foam accoutrements to the tataki. Don't be afraid to fill up on light bites and then skip right to dessert: the frozen goat-cheese souffle is delightful in both flavor and architectural presentation.