Chefs Eduardo Ruiz and Travis Hoffacker, together with manager Robin Chopra, splice together a slew of culinary traditions at their Bell gastropub. With chompipe—a braised turkey leg served on the bone and festooned with tart pickled cabbage—they bring a Salvadoran holiday classic into the everyday. You won’t find a tortilla in the house, though matters can get French. Carnitas are a riff on rillettes: rendered in a loaf pan, sliced, then seared to order and served with pickled vegetables. A roasted banana peel and almonds lend base notes to the mole butter that underpins a salmon fillet; pickled tomatillos turn a burrata appetizer into something totally new.