Argentine chef Juan Bochenski balances a Latin and European sensibility in his approach to the kitchen at this romantic, 90-seat restaurant with hardwood floors, soft lighting, smooth-plastered walls, and beam ceilings that create a slightly less formal feel than other big-ticket dining rooms in town. A plate of plump sea scallops with celery-root puree, corn-chorizo succotash, and 12-hour-cooked pork belly is available as a starter or main dish; other worthy entrées
include roasted free-range local lamb with smoked eggplant and jalapeño croquettes, and chile-almond-crusted salmon with a blood orange butter sauce. A fun lighter menu (cheese plates, buffalo burger sliders, ahi tacos) is available on the inviting patio, a fun spot for street-side people-watching, and in the cozy, convivial bar. Sunday brunch is superb.