Our best dish came last, a light crème fraîche cheesecake topped with cherry compote, perfect with the pool of mint sauce on the plate. And our second-favorite came first: kinilaw, a Filipino ceviche with blue crab, whitefish, orange, and wafer-thin radish in a clean coconut-lime broth. Our ribeye (a little chewy) came with a warm salad of wilted greens studded with gnocchi and roasted mushrooms. The sea-toned interior is pretty and spare, and the service is excellent. (8/13)