Inside the dining room, white lace curtains provide a delicate veil separating diners from the neighborhood’s bar scene and trendy art galleries. Natural hues, cork tabletops, and candlelit alcoves in exposed brick walls create a warm and comfortable ambiance. Seating for six at a high countertop surrounds the open kitchen, offering a full glimpse into the chef’s workspace.  And out of that space come dishes like the beautiful and satisfying Salada de Marisco. The spicy seafood salad is a mix of chilled shrimp, meaty crab, hearts of palm, and watercress tossed with juicy orange segments and sweet red onions -- it’s a meal in itself. Then there are the Moelas, which are not to be missed. These braised chicken gizzards are tender and buttery with the flavor of oxtail and the texture of mushrooms. In a word: amazing. Each night the chef prepares a specialty. Depending on the day you visit, you’ll have the chance to try a variety of stews, suckling pig, fried rabbit, or the Sunday special: a rotisserie chicken and dry-rub rib duo served with fried potatoes and a side of rice and beans.. Finish up the meal with one of the chef’s sweet creations, like the Prato de Chocolates. It includes hazelnut stuffed figs, almond balls, a mousse quenelle and chocolate “salami,” – and inventive first for many, but you won’t want to make it your last.