Greg Denton and Gabrielle Quiñónez Denton’s meaty love story is told over flames erupting from a hand-cranked grill. Don’t miss their Uruguayan beef rib eye or the clam chowder, served with smoked bone marrow shouldering some fierce jalapeños. The intimate chef’s counter is an essential destination—and close enough to the wood fire to literally feel the heat. But happiness can be easily found at clustered tables or the teeny bar, home of a righteously twisted pisco sour: smoky and ear-tingling under a billowing white egg cloud.