The restaurant, in the theater district's Hotel Adagio, serves beautifully presented small plates in a setting outfitted with eye-catching Calder-inspired mobile lights in bright red, yellow, blue, and green. The tapas-size dishes range from raw tuna on shaved fennel and fig-and-arugula salad with serrano ham and manchego cheese to mint-seasoned lamb rib chops and butternut-squash ravioli dressed with sage. Desserts include puffy beignets with chocolate sauce and a dreamy cheesecake with brown-butter crust. Pairing suggestions are listed with the by-the-glass wines.