The smell of wood smoke will lead you to this well-appointed outdoor space within the Tres Valles winery, where Chef Joel Quintana presides with a relaxed, affable demeanor. His grill-centric cuisine is hearty and unpretentious, but the flavors and techniques are finely tuned, drawing upon French and Asian influences for cooking that you won't soon forget. A signature dish of alitas de mar ("seafood wings") is a case in point, featuring yellowtail collar impeccably grilled until juicy and lip-smacking, dressed with a luscious tangy sauce that blends guajillo chile oil, ginger, and roasted garlic. More substantial dishes, like grilled beef, lamb, or whole fish, are ideal for sharing, and Chef Quintana will happily curate an impromptu tasting menu upon request.