Olea

Terra cotta floors and antique mirrors give the dining room its taverna personality, backed by a transporting Mediterranean menu of falafel-crusted artichoke hearts; salty halloumi cheese, pan-fried with harissa oil; osso buco of monkfish with sauce Basquaise; and mushroom risotto with pistachio oil. The presentation is rough and ready, but service is pleasingly snappy. The caramel affogato–ice cream served with a pot of steaming espresso poured over the top–should be considered non-negotiable.