This concept from Chef Juan Manuel Barrientos can be found adjacent to Union Market's La Cosecha. Presentation is the cornerstone here, with an admirable level of showmanship and dishes embody a love letter to the chef's native Colombia. À la carte is the rule in the front room, but make your way down to an intimate space for serious culinary sorcery. This is deeply personal cooking that utilizes the bounty of fish, grains, and tropical produce. Behold a carrot soup with guava jelly (inspired by the chef's grandmother) or hamachi atop a plantain chip (a nod to his Japanese chef mentor). Your meal's culmination may be as chimerical as its commencement, with an ice-cold plate bearing a swipe of lulu ice cream sprinkled with apple-basil powder.
- MICHELIN guide inspectors
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