Freya doesn't operate like most restaurants in ways that are both obvious and inconspicuous.

The show starts right away, with bread that isn't just something to nibble on, but house-baked sourdough with accoutrements that complement the seasonal, often-changing dishes of the evening.  

The first course comes within 10 minutes of sitting down. On my most recent visit it was a single, room-temperature scallop, sweet and pillowy, presented sliced in a pool of cucumber broth that was delicate and bright.