Two chefs who've cooked together for 12 years turn a tiny two-burner kitchen into dinner theater. Menus change daily based on what's fresh from nearby farms: think Dungeness Crab Mac and Cheese, cider-brined pork chops, or Burmese tea leaf salad if you catch their monthly Santa Rosa pop-up. The vibe is mismatched dishes and candlelight at a 94-year-old bar where locals know to order early.