Lunch today at Too Chez was a sheer pleasure. On arriving, I asked the waiter of chef Greg Upshur was in--in minutes he was at our table. I identified myself as chowhound, one who'd conversed with him online--he was delighted, complimented the site a lot, promised to post again soon (great, Greg!).The room is wonderfully eclectic with a kind of harlequin pattern, "up North" campy wall graphics, interesting memorbilia, cool, colorful artistic tiles and mosaics--a reall treat for the eye. Great bread and very flavorful olive oil (almost citrusy/peppery) started. Our somewhat inexperienced waitress got the salad order right on the third try--pristine mixed greens, very flavorful, yet light blue cheese dressing for me.My companion order the broiled salmon, served in anoversized, shallow bow, served over penne pasta (cooked perfectly), with garlic, peanuts, mushrooms, collard greens and lentils--in a flavorful very light broth. Excellent flavor -you could taste each item on its own byt the flavors also melded into a rich spectrum, spiked by very fresh tasting collards. My order of linguine provencal brought a beautiful dish of pasta, broiled shrimp with a sauce of meaty (not leafy) artichoke hearts, mushrooms, capers, parsley and a buttery, winey sauce. Very generous portion--the capers were excellent and added a real punch. Total bill a $30 + change.Very vegetarian friendly--a number of items available with seitan/tofu rather than meat or fish--an upcoming all vegan French tasting menu in April looks wonderful and could make any meat eater convert -or at least consider- a vegan lifestyle. And, too boot, he's a 'hound as well. High recommended!