"Cocktails are the main stars at this hip three-floor bar and restaurant. At the large counter, head bartender Daniel Estevan prepares classic recipes and signature creations such as the Ernesto (gin, black olive infusion, dry vermouth, lime) or his homage to the neighborhood, À la Ipanema (Wild Turkey, Cinzano 1757, Bénédictine, Laphroaig 10, Peychaud’s). In the kitchen, New York-born chef Bruno Katz prepares his version of ceviche (with mango sorbet and toasted quinoa to balance out the fish), steak tartare with mollet eggs, and pork gyoza (served with kimchi, ginger, sesame, and Korean chile oil)." - Rafael Tonon, Taylor Barnes
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