"Chef Danny del Prado’s flagship restaurant Martina is well-designed (and well-lit), a dream of lighting and composition. Order the potato churros to start, which balance a soft, creamy interior with craggy, crispy fried edges. From the grill, try the pork chop with corn puree, or the parillada for two, made with bavette, sweetbreads, chorizo, and bone marrow." - Justine Jones, Eater Staff