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A sommelier opened this wine-forward restaurant, which tells you something about the priorities. The list is serious and the glassware is chosen with the kind of care most places reserve for the food, which here is equally considered: Panamanian ingredients folded into dishes that borrow from London, Japan, and points between. The room suits a slow dinner with a bottle you haven't tried before.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Katsu sando
“The katsu sando, served on coconut bread, is another must-try, as is the kampachi crudo, with the aromatic touch of ají trompito and fermented citrus peel.”
Eater -
Kampachi crudo
“The katsu sando, served on coconut bread, is another must-try, as is the kampachi crudo, with the aromatic touch of ají trompito and fermented citrus peel.”
Eater -
Dark chocolate tart
“End your meal with the rich dark chocolate tart made with local cacao.”
Eater
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The neighbors closest first
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- Espeziak Contemporary Basque Eat · 65
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