This buzzy new place (in the former Primo’s MX Kitchen space on McKinney) is beckoning diners with its Mediterranean interior design (white walls, blue accents, green plants, a prime patio) and an impressive coastal Italian menu by chef Cristhofer Sanchez (formerly of José Andrés’s now-closed Zaytinya, among other notable postings). Turmeric-seasoned roasted cauliflower impressed us by pairing complementary textures and flavors: herby yogurt and sweet golden raisins, crunchy pepitas and chewy dates. The thoughtfully sliced balsamic chicken breast came with a healthy side of bitter radicchio, dressed with just enough Gorgonzola aioli. The salmon was masterful, salty crisp skin over moist flesh, rounded out by feta aioli and quinoa salad. But the thing that blew our carb-conscious diet was the side of well-browned, creamy confit potatoes heaped with freshly chopped garlic; we had seconds, then thirds.