Papa San

Led by the team behind Llama San, this corner space inside The Spiral serves chef Erik Ramirez’s Peruvian-Japanese creations. The kitchen specializes in unexpected textures, from crispy karaage balls to a thin-crust eel pizza finished with bonito shavings and pecorino. While the sleek setting can feel a bit corporate and the smaller portions mean prices add up quickly, the execution is sharp. Standouts include a spiced patty resembling a Dominican chimi served on toasted milk bread, and a citrusy octopus ceviche with a drinkable broth.