Outfitted with marble flooring, leather banquettes and dark wood panelling, this place exudes warmth and sleekness. The owner-chef imbues European fare with creative twists in a menu that features fermented foods, chargrilled dishes and an array of meats aged in-house. When grilling carabineros, he throws in some beef fat to accentuate the richness of the tomalley, and his truffle brioche is paired with miso vinegar for deep, earthy umami.