Boasting all the buzz of a hornet’s nest, this soaring box of glass and marble virtually reaches for the sky. Inside, it's decked out with brass accents, terra-cotta, and a tight counter positioned directly under Chef Enrique Limardo’s perch. This counter, functioning as a restaurant within a restaurant with room for just 12 diners, is where Limardo prepares an elaborate tasting menu that celebrates Latin flavors, ace ingredients, and exacting technique. The attention to detail is superb, and meals. served by the chef himself, take on an intimate form. Dishes, perhaps aged grouper with BBQ lettuce and broccolini tabbouleh, or duck with Carolina rice, hum with flavor. Desserts are equally skillful, as in pickled peach with matcha sponge cake.