Restaurant Fireside

A grill house inspired by Japanese, Spanish, and Latin American traditions of cooking over an open flame. Featuring its own smokehouse and dry-aging chamber, a massive Mibrasa parrilla that takes up most of the open kitchen, a brick oven, and an interesting niche wine cellar.

The menu, which is regularly revised, is the work of visionary chef Miguel Gallo, who handles both a 30-day aged steak of Portuguese Cachena beef and Pacific white eel with equal virtuosity.