Different dishes are featured at each Chaya outpost; the ones here, we would argue, are the freshest yet. Crudo preparations include tai snapper with kumquat-chilli relish and Scottish salmon with pickled fennel. House-cured, ruby red duck prosciutto is paired with shavings of petit basque cheese. Not all dishes can be a specialty; pastas are a low point. The Chaya folks have a knack for creating a happy hour scene.