Fodor's Expert Review VAGA

Cleverly drawing inspiration from near and “farms,” Chef Claudette Zepeda boldly colors outside the lines with a variety of dishes influenced by her travels to Mexico, Morocco, Philippines, and beyond. Grab a seat in the chic dining room where a crew of cooks in an open kitchen fire up a seasonally changing menu that features dishes like beef tartare topped with caviar, clams in a birria broth, or Brandt Farms rib eye with heavy marbling. You’ll be lucky to see the Iron Chef star in the house, since her nickname “Vaga” given by her grandmother, holds truth with this vagabond who works her way around the globe one kitchen at a time.