Founded on the principles of elegance, creativity and freshness, Bambu has been serving for just about a year now. Lunchtime sees the largest crowds, drawn by creative panini varieties. For $9, order a Cubano panino filled with such pleasures as shaved prosciutto, honey turkey and avocado. The French Connection is packed with Black Forest ham and baby brie. Vegetarians will love the $7 Caprese panino, with its layers of fresh mozzarella, tomatoes and pesto, or the Beyond Vegetarian panino, with goat cheese, sun-dried tomatoes, pesto, artichokes and spinach. More panini come stuffed with chicken or turkey. There’'s even a Reuben panino. All of them are grill-pressed with precision. Dinner entrées ($15-$22) are adjusted daily. There are three or four on a chalkboard at the entrance of the restaurant, generally covering the typical offerings of meat, fish and pasta. One Thursday night saw our table supporting a plate of crisped organic spinach and Asiago ravioli in a tomato-basil pomodoro salsa, pesto and fresh herbs, lively with its combination of textures and flavors. A strip steak of Australian Wagyu (Kobe) beef was cooked spot-on medium-rare and garnished with thin, tender asparagus, grilled white prawns and mashed Yukon potatoes. Desserts vary on a daily basis.