Chef

Santiago Gomez

"Roasted beets marinated with sea salt and olive oil, a sweet and sour flavor from house-made ricotta, plus a crunchy pistachio gremolata. A perfect light starter for the table. This restaurant is commanded by an American chef and his wife, the pastry chef. Together, they make a great team."

"A mix of fresh white fish and leche de tigre. It's open Wednesday to Saturday for lunch—get there early before they run out of food."

"The explosive flavors and textures are fresh and different. They also offer catering."

"Fresh, homemade, wood oven pizza with a touch of aged gruyère cheese. Pair your pizza with a homemade soda for the ultimate experience."

"Really tender cheeks with the perfect mix of tzatziki sauce and pine nut butter. Go hungry so you have room to taste the complete menu!"

"The broth is made with bone marrow, which adds a rich flavor to the ramen, and the pork belly is so perfectly cooked that it melts in your mouth. Remember to bring cash, and if you want to add some tangy kick to your ramen ask the server for hot chili."