Ferris shouldn’t work. It’s set in an awkward basement space and its menu can’t really be defined. But the light-wood décor, with its mix or low and high tables, and a stage-set-like open kitchen, is warmly welcoming. And its near impossible to find anything to dislike on the menu, so who cares that it’s kind of Asian, kind French, and kind of American? That menu changes with the seasons, but if it’s being offered, order the duck. A complete bird meant to be a sole entrée devoured by four or five people, it’s aged for 28 days before being coated with honey and five spice powder, and roasted to perfection. Accompanying the duck is Korean "ban chan"—little plates of pressed melon permeated with chili, kimchee and more, turning this one dish into a memorable feast. Also tops are the beets with pickled horseradish, and the crumbled boudin noir with bits of grilled dates. Note: Reservations are extremely difficult to get here. You'll need to go to the website three weeks (or more) in advance to snag a table.