A restaurant run by a chef captivated by the Basque Country, and, inspired by that region’s misty landscapes, its name, LANBRoA, is Basque for ‘mist’. The blackboard menu features traditional dishes she learned there. Piquillo peppers stuffed with dried and salted cod, squid simmered in its ink and chicken stew are some of the specialities she has fond memories of. A sommelier well versed in the chef’s cuisine offers thoughtful wine pairings.