Chef Duncan Holmes doesn't have to worry about dividing his attention between a chef's counter and a dining room: His restaurant is one big chef's counter. At Beckon, seventeen guests a seating are grouped around a U-shaped bar and treated to round after round of exquisite small plates, along with explanations and other tasty talk from Holmes and his team. The dim lights, intimate space and low-key decor bring to mind a dinner party in a friend's home, without the hushed reverence you find at stuffy temples of haute cuisine. For example, as casually as though he were delivering a bowl of party mix, the chef may hand you a perfectly plated quail with tiny claws still intact. Each new dish builds on a theme, and the themes change with the seasons. This is one dinner party you won't want to miss.