Chef/owner Tomer Blechman is behind this Fort Greene restaurant that seems to have a constant thrum of activity. The scent of wood smoke perfumes the air at this inviting restaurant where the menu leans Mediterranean and there is a clear focus on dry-aged fish and open-fire cooking. Begin with the house-made, wood-fired pita sided by monkfish liver 'nduja hummus for a twist on the traditional opener, then savor a salad of sliced heirloom and cherry tomatoes topped with grilled sardines and a tomato gelée. Seafood cooked over the fire is the restaurant's signature, and the dry-aged black cod with miso beurre blanc doesn't miss a beat, especially with chopped Romano beans on top and grilled fairytale eggplant and grilled endive on the side.