A simple, spare restaurant where co-owner Thomas Carter's stellar wine list—full of obscure, producer-driven bottles—matches chef and co-owner Ignacio Mattos' refined, almost elemental food. Read more.
Standouts include robust pork meatballs and spicy octopus, which Kuo marinates for 24 hours in a dry rub of Japanese togarashi chiles, slow-cooks in mirin until tender, and then fries until crisp. Read more.
