This affordable, casual diner wedged between fast food eateries brings fine dining and gastronomic techniques to the masses with lots of sous vide and espuma (ie foam) offerings. The small menu features fusion takes on local dishes like sous vide eggs with mushrooms or smoked Norwegian salmon (both $3.80), Cajun chicken leg with espuma curry sauce and rice ($6.80) and the more Western garlic spaghetti with chick pea and espuma bacon sauce ($6.80).