Carafe   

Carafe exemplifies the allure of keeping it simple. Pascal Sauton, known and revered for his culinary creations locally and abroad, has pared his specialties down to fit the size of his small but lovely bistro across from Keller Auditorium. The space is comfortable and classy: wicker furniture, an embossed tin ceiling, black and white checkered floor and floor-to-ceiling windows, perfect for people watching if it's too cold to dine outside in the courtyard. The name Carafe comes from the wine list of affordable French and Oregon varieties. Order a whole, half or quarter-sized carafe to compliment your meal. For a good start, try the fresh sardines, pungent and savory, served on grilled bread with balsamic onions, basque chili and arugula. Crowd-pleasers include the rabbit, braised with local dried plums, bacon and shallots, and the pan-roasted skate served in a lemon-butter sauce. Nightly specials rotate: cous cous Mondays, braised lamb shank Thursdays and bouillabaisse Fridays; and seasonal three-course prix fixe menus are a bargain at $20. Call ahead -- in such a small space the wait is often long.