This traditional Italian restaurant from husband-and-wife team chef Ian Thurwachter and chocolatier Krystal Craig emphasizes whole animal butchery and using every last scrap of produce.
Belly up to the lunch counter for homemade migas, tacos, and award-winning menudo, then step up to the pastry counter for piedras, novias, cemitas, and capirotada. The American choices draw raves, as well.