The tall white room, with its colorful pillows and basket-style light shades, was filled with Rosedale neighborhood folks who looked quite happy with the well-priced Mediterranean menu from chef Jason Tallent, formerly of Cipollina. A salad of leafy greens and lightly cooked carrots came rounded out by crumbles of feta in a fine sesame-and-pepper dressing. Salmon tartare with pine nuts, boosted by spicy harissa, was a delight, as were three baby lamb chops seasoned with salmoriglio, Italy’s herby, lemony “light brine.” For side dishes, we chose chunky pan-crisped potatoes with aioli and a humongous baked eggplant with Aleppo chile oil and za’atar seasoning. Somehow, we made room for rustic orange-almond cake with a dab of yogurt and bit of honey.