"Noko, one of our favorite restaurants in the city, cooks most of their dishes on a roasty-toasty wood-fired grill right behind the bar. The space itself is very minimalist with lots of light wood, concrete, and glass, and it’s great for bringing a small-ish group to share plates like the buttery salmon carpaccio, crunchy tuna crispy rice, moco fries topped with furikake for dinner. But brunch is pretty great here, too. You’ll find some dishes from the dinner menu on there, along with the Big Baller Brunch—it comes with a 42-ounce tomahawk ribeye, waffles (ask for the ube butter), eggs, and hashbrowns. Pair it with the purple-hued ube colada for a funky and earthy riff on every cruise ship passenger’s favorite mistake." - jackie gutierrez jones 2, ann walczak