Viridiana

Viridiana Review

A black-and-white color scheme punctuated with prints from Luis Buñuel's classic film, the restaurant's namesake, is the hallmark of this relaxed, somewhat cramped bistro. Iconoclast chef Abraham Garcia says "market-based" is too narrow a description for his creative menu, which changes every two weeks: standards include foie de pato con chutney de frutas (duck liver with fruit chutney) and huevos sobre mousse de hongos (eggs on a mushroom mousse). The wine choices can be overwhelming, so ask for help, and save room for one of the creative desserts such as the sheep's milk pannacota with berry sauce, or the warm chocolate coulant cake filled with citrus preserve.