Travel

Ferris is the sleek, atmospheric restaurant that occupies the subterranean level of the Made Hotel; even if you’re a guest of the hotel, it’s worth making a reservation in advance. You’re in for a doozy of flavors, textures, and cultural mashups—it’s effing incredible. Start with the Melon de Caraibe, a cocktail of honeydew, rum, mint, and egg whites, plus bread and butter (it doesn’t come with dinner, you have to order it, and the luscious, fresh-out-of-the-oven sunflower-caraway is worth it). Sit in one of the pillowy nooks near the window and exult in dishes like charred broccolini in a creamy yogurt-cashew emulsion, broth-bathed hake (flaky, delicate, a tidal wave of flavor), and cardamom-coriander Szechuan-style duck with a side of fermented sour cherry relish to remind you of all that is right in the world.

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