Innovative ingredients result in imaginative interpretations of health-focused food at this new downtown restaurant from the minds behind TenTen and Devil May Care.  The nutty, whole-grain dinner rolls—topped with black and white sesame seeds and served with a vegan garlic spread infused with truffles—capture the ethos of this kitchen. A dusting of charcoal-black onion powder made for a dramatic presentation of brown rice risotto alongside the briny pop of orange trout roe. Koji, an edible fungus (ok, mold), added a deep umami flavor to the matcha-hued sauce under a seared filet of slightly dry sea bass. Although nutritionally minded, the cocktails and the food styling are generations removed from what you might find in the Moosewood cookbooks.