Young chef Giorgio Rapicavoli has assembled a mostly Mediterranean menu introduced by 16 "small bites and starters." They run the gamut from tuna tiradito to steak "tar tar" to hand-cut French fries to gazpacho Andaluz. The last item, capped with crisp panko crumbs and goosed with fruity olive oil, touted an almost shockingly silky consistency and ideally balanced flavors touched with just the right vinegary tang â?? damn near a perfect gazpacho. Two risotti, three pastas, and five protein-anchored entrÃ©es comprise the main plate selections. Try orrechiette with asparagus pesto: cap-shaped pasta coated with a pleasing Parmesan-garlic-asparagus-basil paste that blends beautifully with slices of fried prosciutto and neat, tiny cubes of fried potatoes. Skirt steak and scallop entrÃ©es are good too. Main course plates run from $20 to $29, which is fair. Risotti and pastas cost $17 to $19, which is a little less fair. Snacks and starters are $6 to $15, but most go for a very reasonable $9 or under. The quintet of quintessential desserts (such as molten chocolate cake, panna cotta, and bread pudding) is well-priced too, at $6 to $8. The wine list is concise and affordable, but worth checking out is the alluring, small-craft, user-friendly beer list that includes brief taste characterizations of each brew.