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Chef Rene Ortiz's spot is good, clean fun, and not just because it's a former laundromat converted into this contemporary diner. Inside, tables and bar seating welcome diners, while patio seating is ideal for nice weather. The cocktail selection is notable (think mezcal negronis and other inventive drinks), and their happy hour is a nice way to sample without busting your budget. From beef tartare with tonnato, chestnut mushrooms, and an ash- infused rye bread to grilled octopus served over roasted yellow tomato sauce with Calabrian chili mayonnaise and bottarga, the dishes are creative and craveable. Desserts, like the tonka bean mille-feuille with lemon curd, blueberry jam and crème fraiche ice cream, are worthy of attention.