Chef and owner Mark Schroder wedged a custom wood-fired grill into a tiny space to make food that flits between his Midwestern upbringing and Korean-inflected training. Those flames deliver shareable plates of pork belly in fermented molasses, or a kale salad that will stand out in memory against the thousand other kale salads in town. The menu’s tiny, but most diners wisely go for the Opus Feast, a $55 deal of a tasting menu that summons its inspirations everywhere from banchan to lamb spam, and benefits from Schroder’s whole animal program.