Cultura

You’ll find moon-like orbs hanging from the ceiling and edible mushrooms growing on the walls at this New American restaurant. Once you peel your eyes away from the plants and stunning interior—where, yes, you can eat inside a giant wine barrel—you’ll find an excellent menu. Try to come on a Friday or Saturday for the six-course chef’s tasting menu, which is heavy on ferments, as well as dishes inspired by local chefs who have cooked in the restaurant as part of the Cultivated Community Dinner Series. A recent example of this concept is in the Zapoteca heirloom beans, brought from Oaxaca by local chef Luis Martinez, that come topped with mole, smoked chicken, and cured egg yolk.