There’s no menu; diners simply tell the very energetic chef their dietary do’s and don’ts and out come five or six courses of the chef’s choosing. Mind you, there’s no new culinary ground being forged here—you’ll probably get a salad, an eggplant plate, a shellfish starter, a pasta of some stripe, chicken, and dessert—but the concept is fun if you go in for such things, and the place is about as lively as it gets. Lunch is served on Wednesdays 11–2 only.