Owner and executive chef Craig Cyr presents a menu bursting with dishes rustic and exotic, clever and comforting. Dishes might combine humble oxtail with elegant saffron or pair seared tuna with a blend of cheeses for a deliciously tongue-in-cheek "Tuna Mac." Reading the menu's exhaustive description of each dish's ingredients will leave foodies salivating - and now and then reaching for a trusted reference book. (Yuzu, anyone?) Sommelier Sarah Cyr (Craig's wife and co-owner) curates a wine list as notable for its values as for its breadth. A college-town bistro with a big-city feel.