Duck roasted high over a wood fire. Pickled cabbage flecked with chile. Pork ribs in black bean sauce. Pan-fried cheese. These are some of the small plates at Bri, the new Seventh Street restaurant captained by chef Vince Mellody (once an executive chef at Otro Café). At Bri, Mellody cooks whatever he wants, looping together flavors from Europe, Asia, and beyond. Duck legs are rich and mineral. An absolute stunner is the lychee "scallop." A pale coin of white-fleshed fruit rests on a cool, spicy carrot curry. The bite is unexpected and thrilling, turbocharged with clean flavors. At this spot, even the tiny radishes with house-made butter seem to have way more flavor than they should.