As if his sense of humor wasn’t apparent from his Meatyballs empire, chef Phillip Foss is having plenty of fun at this tiny (it seats 10 at most) fine-dining restaurant in Douglas Park. Foss (with the help of former Kith & Kin chef Andrew Brochu) serves a single $135 multicourse menu once each Thursday, Friday and Saturday night at 7 p.m. Expect an “elevated” interpretation of classic comfort dishes in a tasting menu, with a handful of ingredients in multiple ways. The ever-changing, experimental menu is a bit up in the air, but Foss will be blogging his way through the process so diners will know what to expect and plan their beverages accordingly. (The spot's BYO.) There’ll also be an alter-ego kitchen called The Ball Cave that can be rented out for private parties or enjoyed during lunchtime.