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Filipino chef Joe Bayley (Boqueria) fuses American, Spanish and Asian flavors at this 1,100-square-foot Cobble Hill eatery. Following his 2009 Chopped win, Bayley moved to San Sebastian, Spain, picking up an Iberian influence felt in plates like grilled squid with fingerling potatoes and a shrimp-and-chili tapenade, a play on txipirones y patata. The Cheez Whiz–covered burger also gets a Spanish accent with jalapeños, while a duck-egg–topped beef hash, plus sausage and cranberry beans with Chinese carrot mustard, hint at the chef's Southeast Asian background. The walnut bar is stocked with bottles of rye, moonshine and bourbon, along with six beers (such as Bernard Pils and Lagunitas IPA) and two wines on tap. The high-ceilinged, 115-year-old space—which was a funeral parlor in the '30s and a beauty salon in the '80s—is outfitted with wraparound crown molding and brass light fixtures.