Smoke and Dough

Black beans baked with pineapple

Brisket rubbed with Cuban coffee

Housemade pastrami tequeños

Ribs glossed with guava-ancho barbecue sauce

Flan that is smoked

Cold beer

Variety of infused vodkas

Pea-filled agnolotti with minced chives

Farm-to-table prix fixe featuring fragrant green tomatoes, tiny raspberries, fresh beans and burrata

Beautifully seared steaks and chops

Hot, crispy katsu doused in Worcestershire sauce

Vegetable-packed monk's chirashi sushi

Rockfish with citrus ponzu

Marinated okra

Perfect spirals of rolled omelets

Sweet pepper muchim

Warm seasoned rice

Stews and braises that can be ordered as tacos or costras (discs of griddled cheese)

Red snapper with pineapple butter and citrus slaw

Signature hominy soup, rich and restorative

Oysters a la chalaca

Tuna tiradito laid over citrusy yellow-eye beans

Whole roasted dorade draped in aji amarillo beurre blanc

Cracker-thin bar pies jeweled with Jimmy Nardello peppers

Thick, airy, crisp-edged Sicilian corner slices inspired by California Pizza Kitchen's barbecue chicken pizza

Beautifully prepared thin-crust pizza

Ramen served with a bracing and nearly clear stock made from 15-hour simmered whole chickens

Ms. Ziskin's daily dessert specials

Salad with perfect dressing

Seasonal layered cakes

Grilled beef-wrap curry that unravels with a slow, slinky heat

Local scallops kissed with chile jam and coconut cream

Aromatic scoop of young coconut ice cream perfumed by traditional candles

Piquant borscht made with dehydrated sour cherries

Elk sauerbraten with vermouth sauce

Perfectly tender spelt pelmeni dumplings filled with pork pâté