At a recent lunch in these handsome, designerly environs, we felt as though we were consuming edible art. The beet salad (actually a meticulous terrine) had pretty orange and purple beets layered with blue cheese, beautifully crowned with baby spinach leaves. The Thai chicken salad could have fed three, presented table-side in a wooden bowl and plated by our server (sadly, the tender grilled chicken and fresh Bibb leaves were drenched in a sweet Thai dressing). Salmon proved the high point, creatively stacked with a “pesto” of chopped broccoli. (7/13)