This whimsical, immersive space is a touch otherworldly, with its tangled greenery, moody lighting, and trance-y soundtrack, but guests will be happy to fall under its spell when they taste Chef Jordan Kahn’s singular cuisine. Primal live-fire cooking combines with a zero-waste ethos and a treasure trove of sustainably sourced wild and organic ingredients to create dishes that are as memorable as they are delicious. Charred yam with a buttery sauce accented with smoked trout roe and grilled hazelnuts is more than the sum of its parts, and a dish of honey-grilled Sue Buxton scallops is sided by mustard greens and a plantain dumpling with burnt onion jus for a delightfully balanced plate. Drinks, from cocktails made without refined sugars, to wild-harvested herb teas and single-origin coffees, follow the same compelling ethos.