Formerly trained at Le Cordon Bleu Paris, chef Rodrigo Conroy now prepares inventive Mediterranean-Basque cuisine at this namesake restaurant in the Miraflores district. Inside, illuminated wall panels cast a warm orange glow over the dining room, which is decorated with white tablecloths, plush banquettes, and a glass-walled fire pit. Reflecting the trendiness of the space, the menu includes creative options like homemade cannelloni stuffed with quinoa, caramelized foie gras, fig carpaccio, and quail egg, served with a side of Parmesan ice cream. Desserts incorporate playful touches like coconut foam and Wonka Nerds.
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