Scott Worsham and Sari Zernich Worsham’s sunny little slice of the Mediterranean coast gets so much right that it almost looks effortless. Chef Daniel Mejia emphasizes simplicity: Try his Cantabrian salt-cured anchovies with buttered bread and lemon zest. Then there’s his wonderful chicken ballotine. The lively staff and endlessly creative cocktails charge the tiny room with irresistible enthusiasm.
Dishes We Liked
Prawn heads with salbitxada ($10), Cantabrian salt-cured anchovies ($12), Manchego and speck croquettes ($9), seared corn with smoked paprika ($9), cobia collar and clams ($38), half chicken ballotine with roasted potatoes and heirloom carrots ($28), Hell of a Life cocktail ($11)