The focus is on the wood-burning oven at this trendy Design District restaurant from ex-Nemo chef/owner Michael Schwartz, where the plates come in Small (wood-roasted, double-yolk farm egg with cave-aged Gruyère and roasted tomato), Medium (crispy homemade pastrami with red cabbage slaw), Large (slow-roasted Berkshire pork shoulder with cheese grits) and Extra Large (wood-roasted Poulet Rouge chicken for two). What's unusual about the experience is that restaurants featuring high-quality market cuisine aren't often "cramped and crowded" while being "filled with a hip and trendy crowd." So think of this one as a sort of Chez Panisse lite with a Miami party vibe.