I've found myself singing the praises of the fire-driven TBD to anyone who'll listen. It excels on many fronts, the most obvious being its layout; the heart of the restaurant is its awe-inspiring open kitchen, where nearly everything is cooked over an open wood fire. From that hearth comes creative dishes like itty-bitty crisp-skinned potatoes draped with uni and clams braised with a fiery dashi broth so good I sopped up every last drop with bread. That said, what really sold me was the restaurant's well-curated sherry list.
— Nicole Perry, assistant editor