You could easily make a meal of small plates at this chic pan-Mediterranean restaurant. Crispy octopus was a standout: the tender tentacles—first cooked sous vide and then gently fried—are served atop giant creamy white beans in a pimentón- and-lemon-kissed broth. Charred broccoli was tasty, tossed with salmoriglio (an herby, lemony vinaigrette) and topped with pine nuts and bread crumbs. The broth for the lamb tagine had a vinegar overtone, yet the fork-tender meat lacked flavor. We ended our meal on a high note with moist olive oil cake topped with fig jam and whipped ricotta.