|Micah Wexler puts the finishing touches on homemade headcheese tacos|
|Most of the dishes are finished and plated right behind the counter.|
|This cheese bureka holds a delicious secret: it's also packed with bacon and dates.|
|Briny clams are offset by a vibrant beet sauce|
|Chicken doesn't pack the garlic wallop of Versailles, but the bird itself is much more flavorful.|
|These crispy banana chips should be sold by the bag! Ginger gives the "crust" some added oomph.|
Stay tuned for more chefs to be added on other evenings, featuring themes including Spanish cuisine, steak and barbecue. For reservations (there are two seatings per night), call (213) 413-8626.