A modern Irish bistro with swagger, named after poet W.B. Yeats. Under chef Curt Evans, the kitchen leans into Irish soul with French precision and a nod to local produce. Starters show the intent: Guinness & treacle bread with miso-nori butter (38rmb), a venison croquette with fresh horseradish (98rmb), and spiced rabbit rillettes with Sichuan spices and apricot chutney (148rmb). Mains push richer -- bacon and cabbage glossed with wholegrain mustard velouté (168rmb); free-range pigeon (half, 168rmb, or whole, 288rmb); an Irish beef and kidney pie with smoked oyster (228rmb). At the bar: Irish spirits with local accents, Guinness on draft, a wine list that swings from classic to natural. The space splits the difference between neighborhood hangout and polished dining room -- warm, approachable, but dialed in.