A bit of farm in the city, a coy conceit that works to great effect. The warm, split-level, open room is as laid-bare as the cuisine: a handful of tables in a loft that look down on a communal, harvest table. The chefs toil away in an open kitchen with a wood-burning oven where just about everything -- breads, pies, meats, and fish -- are cooked. Chef and co-owner David Haman's comforting, well-executed food is continental with an Italian influence, served in homestead portions, with a focus on local ingredients. Menus -- one meat, one vegetarian -- are small and feature savory pies, excellent soups (the French onion draws raves), fresh pastas with meaty ragus, and sides including mashed potatoes with marrow butter. Desserts, led by pastry chef Stephanie Bishop, and breads under Jeff Connell are not to be missed.