After a period of closure, the restaurant has regained its vitality and appeal for the entire neighborhood. And it has regained its culinary reputation at the same time, thanks to excellent execution on the plate—simple yet refined—as well as a willingness to embrace flavors and recipes from around the world: mini Salers beef tacos with chimichurri and peanuts, sea bream sashimi with buckwheat, passion fruit, and chipotle oil, roast pork with peas and lemon balm, served with a full-bodied cider jus, and a chocolate-tonka bean soufflé tart with bergamot cream.