Degust
Photo by Kat Ambrose
At this intimate, 20-seat restaurant, chef Brandon Silva guides diners through a tasting menu that blends his Mexican heritage with his time working at restaurants like Uchi and travels through Spain. Silva and his team of chefs plate each course — many utilize ingredients from the gardens outside the restaurant — while diners observe from their seats at the counter, putting the culinary action on center stage. Smart service and thoughtful wine pairings make the meal even more memorable.
Read These Next
