From Chef Michael Beltran and team, this cool and sleek respite may be found almost camouflaged behind a courtyard. Inside, the hues are light (think golden-wheat), the banquettes are soft and the windows lofty with a view of the leafy patio. Pick a spot—any spot—in the room and look forward to a leisurely meal that's focused on seafood and filled with modern nuances. Pastas veer from the norm and are all the rage, as in the conch "Bolognese" incorporating mortadella mousse and herbed breadcrumbs. Entrées follow in the same texturally satisfying vein—imagine turbot done piccata-style and offered with pommes aligot. Top it off with a dense wedge of Valrhona mud pie—and thank us later.The bar is welcoming, lively and a perfect perch for solo diners.