Standouts include robust pork meatballs and spicy octopus, which Kuo marinates for 24 hours in a dry rub of Japanese togarashi chiles, slow-cooks in mirin until tender, and then fries until crisp. Baca selengkapnya.
A simple, spare restaurant where co-owner Thomas Carter's stellar wine list—full of obscure, producer-driven bottles—matches chef and co-owner Ignacio Mattos' refined, almost elemental food. Baca selengkapnya.
Beef tartare topped with rings of hearts of palm is just plain sexy, a hulking plate of beef that is slow-cooked to an impossibly tender finish. Baca selengkapnya.
Among the city's better Ethiopian restaurants. Vegetables are great, but the tartare is our favorite.
