Try the miraculous chestnut soup with white Alba mushrooms and truffle essence and the impeccable Angus beef with goosefoot greens, cumin, shallot jus, and ingenious variations on heirloom carrots.
Chef Ryan Poli's captivating small plates ooze with unmistakeable allegiance to Espana: Pork belly bocadillos, housemade pappardelle, and the lamb sausage are all inspired bursts of flavor.
Must-Try Dish: Duck liver pâté spread thick on toasted bread painted with Cognac butter and topped with brandied tangerine wedges.
Goofily named cocktails threaten to steal the show, but chef Zoe Schor's clever menu holds its own with crispy black-eyed peas, supremely fresh salumi and cheeses, and daring Southern-fried quail.
