Helming Esquina’s kitchen is Michelin star chef Jason Atherton, who has worked with both El Bulli's Ferran Adrià and Gordon Ramsay. His food features Spanish ingredients—anchovies, tomatoes, olives and the like—cooked and presented in modern ways. The scallop ceviche is marinated in yuzu lime and topped with pieces of cilantro, tomato and radish, while the aged Australian rib-eye dressed in a mild chimichurri is proof that you don't need pricey beef to turn out a fantastic dish. A nice perk is that there's no service charge: the price you see is what you pay.
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