Everything about the first solo restaurant for Susan Feniger (Ciudad, Border Grill) feels right for the time: the price (reasonable), the mood (playful) and the cuisine (far-flung treats served tapas style). Indian vada dumplings are gooey fritters with mint sauce and tamarind-flavored date chutney. Baby collard leaves serve as wrappers for salty dried shrimp, peanuts, and hot green chiles. Have we had more profound curry? Sure. But we're delighted to get all of these dishes in one upbeat spot.