Chef Thomas Eckert's menu departs from typical upscale neighborhood cafes. He is brave, offering a composed salad of jewel-like heirloom tomatoes, cucumbers and a lone half-shell oyster. He knows pure yumminess in another starter: Rabbit rillettes with fig jam, grilled harvest baguette and rock salt. Entrees feature pristine meats in stylish compositions: A frenched veal chop is hearty alongside fall-spiced spaetzle, chanterelles and buttermilk onion rings, while slices of guinea hen roulade couldn't be more refined arranged with purees of watercress and kohlrabi and more buttery mushrooms.