This sleek downtowner is a treasure trove—and its crown jewel is chef-partner Lon Symensma, whose world travels are reflected in his contemporary East-West cookery. The menu is designed for grazing and sharing such artistically presented creations as green papaya salad with tamarind sorbet, egg noodles with squid and scallops, and elegant sandwiches like the pulled beef with raclette and spicy radish. But once you take a bite of the luscious kaya toast with coconut jam and an “egg cloud,” you’ll be hard pressed to let anyone else near it. As for the service, it’s as polished as everything else.