Though it’s named after a delicious meaty dish, the vegetables are just as much of a highlight at this swank and stylish spot. At the hand of chef Guillermo Eleicegui, smoked beets with ricotta mousse, grilled baby carrots, and sweet and sour cauliflower are perfect matchs for the wood-fired tomahawk, bone-in ribeye, and picanha. Creative cocktails and DJs set the tone.