The food coming out of the kitchen at Jatak is just as excellent as its far more expensive cohorts in Copenhagen. The atmosphere, too, is more relaxed and convivial.

Anaba's omakase is prepared soulfully and thoughtfully, with intentional ingredient sourcing and inventive bridging of two very different culinary traditions.

The deep entwining of Chef's personal journey and identity is palpable in nearly every bite of food. It's thoughtful, inventive, at once subtle and surprising, and without a single miss.

Barolo and Barbaresco are the heart of nebbiolo production and some of the most famous geographies for wine on the planet.