Some reservations feel like a victory, and scoring a table at Chef Marcus Jernmark's white-hot Lielle is exactly that. Everyone is here for a taste of his California-meets-Nordic cuisine, where the concise product-focused tasting menu may be supplemented by the likes of agnolotti del plin with Gruyère cheese custard, black truffles and beurre noisette. Jernmark's cooking is precise and skillful yet far from fussy, as in aged California squab grilled over pine, sauced with black truffle jus, and accompanied by a crisp salad which is dressed with a vinaigrette of miso made from the leftover house-baked bread. This cozy lair feels hidden away with its windowless dining room, intimate tables and barrel-vaulted ceiling.