MADRE

At the base of the Franklin Guesthouse, the menu balances bite-sized plates with generous, shareable entrées. Seafood is a clear focus, marked by fresh oysters with a clean, briny salinity and a citrus-forward tuna ceviche. The kitchen also turns out popular plates of octopus with peppers, tomatoes, and radishes, alongside classic tapas staples like papas bravas. Whether dropping in for brunch French toast or a dinner of Spanish-inflected dishes, the experience is anchored by a sharp cocktail program and attentive service.