Named for the naturally occurring “tiny champions of flavor” (i.e., microbes) that result as part of the fermentation process, this is the second restaurant from the team that brought us Nancy’s Hustle. Expect chill vibes and natural wine, with small plates, pasta, and pizza. Julia Doran’s pizza crust, made from naturally leavened dough, is already winning rave reviews, while Jason Vaughn incorporates funky, fermented, good-for-your gut vegetables into small plates like cabbage salad with pistachio agrodolce and pecorino. Seating capacity is capped at 50 percent indoors, with a spacious backyard patio for outdoor dining.
Dining status: Dine-in with patio seating. For takeout, call 713-485-5329.