The warm and flattering lighting, the low ceiling and the curved banquette seating all make you think you’ve walked into a cocktail bar rather than a destination restaurant – but that noisy buzz of contentment you hear on arrival is a testament to the quality of the food, which hits the spot just as well as the skillfully made cocktails. Seafood is a big deal here, whether scallops or bream, but meats too, such as Creekstone striploin and Iberico pork chop, demonstrate that the kitchen has complete mastery of their charcoal grill. And do leave room for their millefeuille, although you’ll need the help of others to finish it. There’s an offshoot restaurant called Alobar Downtown in the financial district.