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The tiny portions and hefty price tags at chef Jesse Schenker"s ambitious small-plates restaurant can add up to an exorbitant, unsatisfying meal. Though some of the food is impressive--plump sea scallops, in a saffron-laced coconut broth, are expertly seared--much of it falls short. Fried razor clams are bland and limp; beef strips with brussels sprouts are tough and chewy. Pastry chef Christina Lee"s desserts turn out to be the most compelling reason to dine here. Her supermoist olive oil and almond cake would make a fine follow-up to the best savory stuff on the menu, if only there were enough of it to constitute a meal.

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