"Located inside the Rubell Museum, this Basque restaurant, under the helm of the chef Carlos Garcia, offers an upscale dining experience, complete with a lush outdoor seating area ideal for enjoying one of the many excellent Spanish wines. Highlights from the menu include foie gras and cocoa tart, braised Wagyu cheeks, slow-cooked rack of lamb, and crisp confit suckling pig with smoked piperade, all of which evoke the flavors and spirit of the Iberian peninsula." - Alona Martinez
