This is how Gino Angelini cooked during his storied tenure at the Grand Hotel Des Bains near Rimini, Italy. Digging into the veal carpaccio with tuna sauce or octopus salad with roasted potatoes, you’ll feel as if you just left the sands beloved
The bar menu is the size of a novel; the food menu, a sheet of paper. Mixologist Brittini Rae Peterson deserves to be the star: Her mai tai with chili bitters is brilliance, and she crafts her own amaretto. Thomas Lim’s small plates make a great supporting cast.
Corazón y Miel
A warm, welcoming smile—no hostess face buried in a computer screen here—serves as a preamble to Eduardo Ruiz’s deeply rooted cooking. Whether you choose curtido (pickled cabbage) with Salvadoran turkey leg or mole-spiced brown butter with wild salmon, you’ll be beaming, too.
Illustrations by Daniel Krall