It’s a blink-and-you-miss-it shop - but what it lacks in frontage, it makes up for in spatial efficiency and food quality. Their seafood, in particular, never disappoints. Ask the owner-chef to recommend the best of the season and how it should be cooked. The exact type spins with the season, but pan-fried crab with a pinch of sugar is always a treat. Sautéed pork liver with wild rice stems impresses with spot-on doneness and tenderness.