Open reservations are rare at chef Carl Dooley’s intimate North Cambridge eatery, which quickly fills its 20 seats with Top Chef fans seeking the Season 13 standout’s four-course prix fixe menus. The locally reared toque’s work is worth the wait: Dooley makes exceptional use of a global pantry for dishes like lemon yogurt-adorned Scottish sea trout and bonito flaked ramen. Too impatient? You can always snag stellar snacks at the standing room-only wine bar.