Named after the pleasantly buzzing insect that is a symbol of France's Occitania, there is something sweetly familiar and comforting about this fittingly small-yet-notable Glen Park charmer. Chef Joseph Magidow, a veteran of the San Francisco restaurant scene, runs the open kitchen as a one-man show, and his time spent in Southwest France is thoroughly evident in his cooking. The menu is a simple prix fixe that presents diners with only a handful of choices, but Chef Magidow’s commitment to carefully sourced ingredients and diligent technique (including nose-to-tail, whole animal butchery) sets it apart as more than just a neighborhood spot. The menu shifts daily but expect the likes of rabbit saddle stuffed with pork belly and chestnut, slow cooked on a roasting spit.