Address: 407 President Masaryk
Japanese-inspired minimalist decor ensures that nothing detracts from the ambitious creations of Basque-born chefs Bruno Oteiza and Mikel Alonso. Occasionally the pair stray too far into the molecular gastronomy hinterlands to concoct flavors and invent textures, but when they get it right, the result is superb. The squid stuffed with caramelized onions and stewed in its own ink is nicely smoky, and the escolar verde apio, a Pacific fish cooked in a hen broth flavored with celery, is simple and divine. Anise ice cream makes an appropriately bold finish (entrées, $24$38).