Husband and wife Xavier and Mari Godoy left the corporate world to open their own restaurant. Wisely, they hired chef Tony Castillo (formerly of Tiny Boxwoods), and the result is promising. The menu and wine list are small but well chosen. Our grilled carrots—all colors, sizes, and shapes served atop carrot hummus—barely lost out for favorite to a jumble of assorted colorful tomatoes with yogurt, pesto, and saba. Though a bit too al dente, our casarecce topped with bolognese and shredded Parmesan still made us happy. Ditto the squid ink linguine topped with Thai coconut curry and crushed almonds. Grilled salmon in beurre blanc rested atop a pile of cool tabbouleh for contrast. Service and parking are not quite there yet.