Chef/owner Anya El-Wattar first learned to cook at her mother's side in Moscow before moving to the States to embark on a culinary career that led her to the Bay Area. And, it is here where she has resided and cooked for decades.At this cozy nook, the chef combines her upbringing and restaurant chops to offer a unique, ingredient-focused interpretation of Russian cuisine that is in equal measure indulgent and fresh. The small menu has selections of sustainable caviar, at sky-high prices (and best paired with house-infused vodkas), but there are many other appealing options at more earthbound prices. Case in point: a sprightly vegetarian interpretation of stroganoff, featuring foraged mushrooms and springy einkorn noodles.