Little has changed in 20 years of cooking at this small Deep Ellum restaurant, which occupies a century-old historic hotel space. But sometimes little change is a good thing. Chef-owner Tracy Miller still cooks terrifi dishes, like tuna tartare with English cucumber slaw, lobster-and-beet cakes, and her signature fried green beans. But the real specialty here is in some of the city’s best, liveliest, and most flavorful salads. Check out the Caesar made with both massaged kale and grilled radicchio.