The wine bar and restaurant by the folks behind Blackbird intends to keep things simple. The pared down seasonal menu includes sharable choices like the chorizo-stuffed medjool dates with smoked bacon and piquillo pepper-tomato sauce, and the focaccia with taleggio cheese, fresh herbs and truffle oil. Avec also has a cheese cave, with a collection of artisan cheeses from Spain, Italy, France and Portugal. The cedar-lined dining room is as rustic as the menu. At the helm is Koren Grieveson, who spent five years as sous chef under Paul Kahan at Blackbird.