MICHELIN Guide’s Point Of View
This love letter to Argentine cooking arrives courtesy of Chef John Manion (of La Sirena Clandestina), who spent much of his childhood in Sao Paulo, Brazil and traveling through South America. Look beyond the jade-green tiled exterior to find this cool hot spot. Its slender space is lined with black brick, white mortar, wood slats and leads to an enormous open-hearth oven in the rear. Tiny votives and potted plants warm the room with an of-the-moment vibe. Wood-fired grilled fare figures largely on this menu, where you'll also uncover comfort-food favorites like golden-fried empanadas chock full of spicy beef and golden raisins. Morcilla is set over a thin purée of white beans and hit with charred shishito peppers for an added kick.