On the ground floor of the Envoy Hotel, chef Tatiana Rosana uses her Cuban background to influence her progressive American cuisine. The stylish menu varies seasonally, featuring the freshest ingredients available. Starters include grilled Spanish octopus and a variety of flatbreads. Salads—e.g. watermelon with stracciatella and charred lime vinaigrette—are fresh and colorful. A warm-weather pappardelle comes with puffed quinoa, while Maine chicken is paired with forbidden rice, jicama, and ancho chile. Don’t miss the cocktails, which feature fresh mixers and small batch spirits.