EntreNos

Chefs Evan Burgess and Osmel Gonzalez are at the helm of this original, dinner-only spot where a tightly edited à la carte menu puts the spotlight on Florida's seasons. The eclectic, inviting space may be small, but the cooking here is not to be underestimated: Just-caught seafood and beautifully grown produce from the Sunshine state take on lives of their own in the hands of this bold, creative team. Think shrimp from Cape Canaveral and soft, confit potatoes with chawanmushi or consider the dry-aged, grilled cobia served with a Moujean tea beurre blanc. It all comes to an end much too soon, and before long, you’re digging into a pumpkin flan that’s been churned into ice cream and topped with pepita granola and coffee espumita.