Everything is very do it yourself. You write your order, take it downstairs, hand it to the cooks ( very tall, lithe, red headed woman who is also the owner) and when your food is ready it rides up a little elevator and a bell rings. You get the plates, put them on your tray, gather up your silverware, napkins, and drinks and repair to the table. It reminds me of a dream my father used to have, of opening his own restaurant for ham and navy bean soup--it would have been a simple place, no waiters, no menus, no fuss, just home-cooked meals every day. He wanted the menu to be simple--cook one thing but cook it perfectly. Maybe have a side of corn bread, collards, and pepper sauce.
Anyway, the food is astounding--simple, fresh, hot. We order something called Meksika usullu patates, "Mexican product potatoes" to translate literally, but it was a light egg souffle with Montezuma spices and cheese. We also had karalahana dolamsi "Black Cabbage Rolls", but of course black cabbage looks exactly like collards to me so I am going to say "Collard Rolls" which are cooked collard leaves wrapped around a meat pilav and draped with a light coating of garlic yogurt sauce and red pepper oil.
We sat in a little enclave near the window and watched the rain drizzle down the panes. Yum.