New place inside the Arctic hotel (3rd and Cherry). Dungeness crab ravioli was very good--delicate thin pasta sheets, subtle sauterne cream sauce, not to be missed. Also enjoyed the crab/fig salad w/ Marcona almonds and cabrales in a marselan vinaigrette. The scallop tartare in tuille was a clever riff on an ice cream cone but did not work for me, it seemed to inhabit that twilight zone between savory and sweet characteristic of some molecular cuisine experiments. A chef to keep an eye on, though.