You could easily dismiss this small space as just a (really good) bar with its moody ambience and smashing cocktail list. That is, until you taste the food from co-chefs Erik Bruner-Yang and Paola Velez. Their cooking presents an enticing mash-up of Asian, Caribbean and Latin American cuisines and traditions. Equal parts nostalgic and creative, dishes like papusa with salsa verde or pan de playa, with shredded crab in a Caesar dressing and tomato gochujang mayo tucked inside toasted brioche, show off unlikely yet successful flavor combinations. Even dessert is wild and unexpected, with a Japanese twist on baked Alaska featuring kakigori-style shaved ice with guava and strawberry puree and coconut lime sauce enrobed in a torched meringue.