"Chef Jason Johnson leads the kitchen at Sekoya, which focuses on French and Mediterranean cuisines. Try the popcorn with beef chicharron and Calabrian chile butter; the dry-aged smash burger, which comes with two patties and smoked Gouda on a house-made sesame bun; or the tomahawk pork chop with roasted peaches and cipollini onions." - Dianne de Guzman, Paolo Bicchieri, Becky Duffett