Ruffian is tiny but mighty. Global themes dominate their a la carte and a four-course tasting menus that change every quarter. A recent menu inspired by the Caucasus and Levant area showcased flavorful and highly original dishes like porcini-chestnut soup dumplings with steamed watercress in burdock hawthorn broth. Other themed menus have included spotlighting dishes with ingredients that are related, as well as an Odyssey/Mediterranean flavor journey. The dishes often lean plant-based, and the eclectic wine list echoes the sentiment with a nice selection of natural/biodynamic producers.Popular with industry types, it's wise to make reservations, or be prepared to wait.