The walls are decked in mismatched framed mirrors and the long, warm-wood bar boasts an impressive array of brown spirits. Assemble a meal from the small-plate format: red fish tied up en papillote with a tiny pitcher of grapefruit beurre blanc or a cabrito tamal alongside a cool scoop of sweet-corn ice cream melting into grits. You can have a cocktail take on a piña colada that clarifies coconut milk by centrifugal force. But do not miss the Icelandic hotdog amuse bouche (Rosewood Ranch wagyu on Danish-style rugbrød) and the enormous, playful desserts.