A small but refined restaurant where the emphasis is on the ingredients, natural wine, and the atmosphere.
Young chefs/owners with excellent experience and talent are not underselling themselves, but realized that there is less of a demand for very expensive and formal dinner settings. Keeping costs low by assimilating kitchen and dining room staff, smaller menus, no tablecloths...etc. Keeping the ingredients whole and respecting quality means less cooks to manipulate them. A final important point is the introduction of natural wines.