If you’re yearning for food prepared by a chef with a James Beard award, head to this rustic space and start strong with the UB Charcuterie: a hefty wood slab bearing four finely cured meats(the coppa was our fave) sided by pickled carrots, cucumbers, and green beans with a flavorful tangy mustard. Nicely grilled shrimp on a bed of soba noodles and lemon ponzu will round out a filling meal even for hungry lunchgoers. But so would the Korean fried chicken (KFC, our amiable server called it!), with a side dish of cantaloupe chunks in a pool of seasoned juice, or the Indian roasted chicken breast with pickled peach slices. Also terrific was the massive and tender braised beef short rib with savory bacon-kissed collard greens (though the accompanying grits were watery).