It's hard to walk by and avoid falling in love with this thoroughly charming Mediterranean favorite and its keen (if wandering) eye on Sephardic cuisine. A small bar serves cocktails and organic wines while the dining room is full of bare tables, exposed brick walls, and shelves lined with bottles and books. Like the main arena, this kitchen bears a bright, friendly vibe. Here, smoke and fire take center stage in the shrimp cazuela, a tagine of plump shrimp, chickpeas, preserved lemons, and fiery jalapeño. Tender striped bass with crispy skin is a thoroughly comforting dish, served on a bed of sautéed mushrooms, buttery spinach and chewy black gnocchi, drizzled with crab bisque. Linger over kanafeh, syrup-soaked shredded filo dough stuffed with cheese.
MICHELIN guide inspectors
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