Chef-owner André Magalhem is a sweetheart. You walk into his restaurant, and he's everywhere at the same time. He's in the kitchen, he's in the dining room, he's pouring you wine, he's talking to you about what he found at the market that morning. The restaurant has six tables and a small bar that three people can stand up against. He's serving dishes like cured octopus roe, sliced like sashimi, snails, and various kinds of tuna, fresh from the Azores.