The 70-seat venture is billed as Tail Up’s more relaxed sister, though with a team of Komi and Serow vets at the helm, it’s casual in a “we have snacks from a wood-burning oven and 50 glasses of wine” kind of way. Chef Jon Sybert’s passion for Mediterranean flavors recreated with local and homemade ingredients carries through, as does his fondness for delicious carbs.