“Good things come in small packages” might well be the motto of this Lilliputian glass jewel box on Route 123, also known as Maple Avenue. Owner-chef Tim Ma, an engineer-turned-chef with stops at New York’s French Culinary Institute and David Chang’s Momofuku Ko along the way, repurposed this former Mexican eatery into a shrine to seasonal and local ingredients. His wife and partner, Joey Hernandez, who also has a restaurant background, is general manager. Together they’ve created a fusion of Asian (he’s Chinese-American), Latin (she’s Salvadoran) and French cuisine in this 28-seat eatery with an eclectic playlist that on weekends competes with the din of the crowd. Here is one of those menus where nearly everything sounds appealing — or at the very least, interesting. Dishes to hone in on: lemongrass chicken with the zing of ginger and the crunch of Brussels sprouts (vegetables get star treatment in most dishes), aromatic Moroccan-spiced chicken with creamy saffron sauce, and briny shrimp and grits with blueberry venison sausage. Ma is a fan of braising, so there are long-steeped pleasures like pork belly with sweet and sour onions and beer-braised beef cheeks. At lunch, pork barbecue with a not-too-sweet sauce on a brioche bun is a toothsome handful. Brunch brings plates like wonderfully original — and delicious — scrambled eggs with Chinese sausage and caramelized kimchi. And then there are the  spicy housemade Bloody Marys. Desserts are by turns whimsical, sophisticated and homey: fun fair funnel cakes, gingered crème brulee and velvety bread pudding.