While Boston might be filled with progressive thinkers, the city has never been known as a place where progressive cuisine has flourished. Tse Wei Lim and Diana Kudajarova are hoping to change that, and their small restaurant in an alley off of Union Square in Somerville serves five and seven course tasting menus filled with minimalist sounding dishes like alliums, goat cheese, potato; octopus with black bean and XO sauce and Foie gras with rye, cocoa and spices. It’s a favorite with the city’s food cognoscenti who say things like; “heady cuisine”; “cool vibe and innovative food” and “It's where I take visiting foodies and people up for an adventure.”