Twenty minutes have gone by and you still don’t have water? Sounds like your waiter forgot your order. Not so at the petite Wedge + Fig.

There’s just room enough for a handful of tables, which means lots of personal attention and no getting lost in the shuffle. Husband-and-wife team Kirk Nelson and Lisa Ruff rely on local ingredients whenever possible — though they let the rule slide when it comes to the imported fontina, Brie, and Gouda that crowd the cheese case.

For brunch, shelve your usual cereal and order French toast bread pudding. Lunch brings salad and sandwiches (the figs and prosciutto heaped atop pretzel bread are heavenly). What to have for dessert? Rebecca Torpie, formerly of Flying Monkey Patisserie, stirs up brownies, cake, and macarons. It’s BYO, so take a bottle (there’s no corkage fee).

Get ready to get comfortable.

Photos: Emily Wren for DailyCandy