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Named after both the number of seats at the counter and the courses served, Ten is an original concept offering unapologetically vegetable-focused cuisine. Beyond a serving of kampachi, scallops from Nova Scotia or duck sourced from a local farm, this small kitchen run by the young Chef Julian Bentivegna cooks only what the season provides and does so with notable creativity. Some dishes on the tasting menu lean new Nordic minimalist; others, like a butterball potato pavé paired with nutty salsa matcha, tangy fermented radish and earthy sweet black garlic, zigzag across culinary borders. A recent highlight featured a silky-smooth mix of beets and lime juice set in a buttery almond tart. The minimalist, all-white space keeps all eyes on the food.