Dressed head to toe in concrete and lit with candles, this narrow room in Little Havana is out to make a mark. The staff totals less than five, including Chef Juan Camilo Liscano and his sous who cook, plate, and clear with impressive efficiency. The lean team, however, turns out a stylish and agreeably priced tasting menu that changes with great frequency. Grilled baby corn brushed in burnt eggplant aioli and wrapped in aged sirloin is a thrilling start, followed by delicately steamed flounder enrobed in a smooth sabayon made of mussels. Brioche made with roasted plantains is the only staple, and what a staple it is. Beautifully shaped, nicely crusted, and served hot with caramelized coconut butter, it is impossible to resist.