Opened in 2011, this contemporary American restaurant started as a recipe for serving quail and slowly evolved into a Michelin-star rated eatery. Prepare to wait for a spot at one of its 14 tables. Once seated, diners select from bite-sized "provisions" rolled around on carts. Look for half-dollar sized thick savory pancakes stuffed with sauerkraut; giant nori chips topped with Hamachi, radishes, and avocados; or kimchee yuba noodles with house-made egg bottarga. Each night features a dozen provisions and larger dishes, including batter-dipped quail, and desserts.