Basque and Korean cuisines might not seem like the most obvious matchup in the world, but dining at this homey hideaway, nothing seems more natural. You won’t find any sign marking the nondescript exterior, but look for a white building with firewood stacked outside, and a plume of smoke rising from its chimney. Chef Joshua Smookler tends to the stoves, overseeing a lively fire that lends its smoky edge to his hearty, rustic cuisine, while his wife, Heidi He, oversees service, ensuring that the hospitality is as warm as the crackling central hearth. Exceptional ingredients are at the forefront, whether it be local Flannery beef, heritage Iberico pork from Texas, or dry aged turbot from Galicia; kimchi fried rice even gets bolstered by Katz’s pastrami. Source: Michelin