I was reading an article on the web the other day about a very small, hole-in-the wall diner-style place in Manhattan that serves a very limited menu, including some non-diner type food like chicken fricasee, and french bistro favorites like boeuf bourgignon and coq au vin. It is a tiny joint, seats less than 20 at a u-shaped or double counter; the cooking goes on right behind the counter. The whole operation is run by two people. I can't remember the name of the restaurant, or even what neighborhood it was in. The "gist" of the article is that there was improbably high-end food being turned out in such a small establishment. Any ideas?