La Barra de Huniik

It's next door to sibling Huniik, but La Barra de Huniik dances to its own beat. Designed to mimic an omakase, the small space sports a fresh, contemporary Yucatán feel, and while the mood is light, the team is laser focused on ingredient quality and execution. Presented as a tasting menu that can be self-directed or chosen by the chef, courses are centered around corn. A tender yellow corn tortilla is given a bold boost thanks to a grilled hoja santa leaf filled with herbs and crumbled chicharrón, while duck and heirloom tomato present a punchy and unexpected riff on cochinita pibil. A tamal topped with tender, braised venison and sautéed onions in a pipian foam is delightfully savory. Finally, a marquesita is filled with a goat cheese foam, sided by parsley ice cream on a caramel sauce and studded with diced bananas for a beautifully reimagined take on a street food classic.