On the regular dinner menu, the grilled chicken wings ($13) with fennel, pine nuts, capers and grapes sounded like a fresh alternative to the norm. The smokiness from grilling with a touch of sweetness from a marinade made a tasty combination. But two ingredients that attracted us, pine nuts and capers, never made it to the plate, though chia seeds did. Crushed avocado toast ($9) with kale pesto served on a smear of herbed ricotta and garnished with sunflower sprouts, watermelon radish and chile threads was the first appetizer to disappear. It was clean and full of flavor. Zesty florets of Buffalo-style cauliflower ($10) could be vegetarians' answer to wings. Paired with an herby bleu cheese sauce and topped with toasted, slivered almonds and sprouts, it all seemed to work.