Given the long list of famous chefs who appear on James Syhabout’s résumé (he has cooked with everyone from Heston Blumenthal to Adoni Aduriz, not to mention his long term stint as the sous chef in David Kinch’s kitchen at Manresa), the high level of sophistication found in Syhabout’s cuisine is to be expected. The extensive training is exemplified by dishes like a watercress soup with oysters enveloped in milk skin or a corned pork jowl that one reviewer dubbed "the best piece of swine to ever cross my lips." We suggest you reserve one of the six seats at the counter, where you can "just tell James to work his magic" and sit back and wait for "an explosion of synergistic flavors."