Chef Patrick Hennessy spent time at many top spots, including Eleven Madison Park in New York, but he is clearly at home at Barbara. The kitchen is a stage, with guests perched at the L-shaped bar watching with bated breath as the small team performs their work.Should you wonder where each item hails from, Chef Hennessy is happy to oblige (hint: it's local and sustainable), but most are focused on the here and now thanks to the skill and creative flavors on display. Crudo-style spot prawns with yogurt, Iranian pistachios and thinly slivered kumquats is refreshing, while fried slices of Japanese eggplant with local honey and chermoula are delightful. Seared Arctic char sports a crisped skin and is composed with creamy hummus and fresh herbs.