Chef César Rodríguez, who trained at Abraham García’s Viridiana restaurant, now heads this market-driven eatery located on a tree-lined street in the Argüelles district. The tiny, 16-seat dining room is simply styled in off-white tones, with blond wood flooring and compact tables that create the illusion of space in the narrow, windowless interior. The cuisine varies from rustic dishes like sardines with ham and breadcrumbs to heartier entrées such as beef tataki (seared, marinated in vinegar, and seasoned with ginger). Seafood is simple and fresh, whether it’s the pistachio-crusted sea bass or squid served over rice.
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