"This once under-the-radar local foodie favorite is flying well above it these days, since the people from Michelin awarded it its first well-deserved star. When booking, request one of the the six stools at the kitchen counter, which are positioned at the same height as the chefs—a metaphor, perhaps, to the restaurant's ethos: take everything you traditionally associate with tasting menus and stick a finger up at it. Head chef Francesc Beltri spent time traveling and living in Bali and Singapore, and brings those influences into the kitchen here, along with Mexican, Mediterranean, and Peruvian flavors. Dinner will be full of risks, whack-you-in-the-mouth flavors, and beautiful raw materials." - Isabelle Kliger, Gemma Askham
Courtesy Slow & Low
