Imperfecto: The Chef's Table

Boasting all the buzz of a hornet’s nest, this soaring box of glass and marble virtually reaches for the sky. Inside, it's decked out with brass accents, terra-cotta, and a tight counter positioned directly under Chef Enrique Limardo’s perch. The counter functions as a restaurant within a restaurant with room for just a handful of diners to enjoy an elaborate tasting menu that celebrates Latin flavors, ace ingredients, and exacting technique. The attention to detail is superb, and meals take on an intimate form. Dishes, perhaps aged grouper with BBQ lettuce and broccolini tabbouleh, or duck with Carolina rice, hum with flavor. Desserts are equally skillful, as in pickled peach with matcha sponge cake.

A Restaurant within a Restaurant

• A tight counter under Chef Enrique Limardo’s perch, built for an intimate, tasting-only format.

Buzzing, High-Gloss Room

• The space is a soaring glass-and-marble box with brass and terra-cotta warmth, designed to feel theatrical without going cold.

Latin Flavours, Exacting Technique

• The meal leans into Latin profiles, but the precision is classical and disciplined, right down to dessert structure.

Signature Ingredients

• Aged grouper: A recurring example of the kitchen’s technical edge, paired with punchy, Latin-leaning accents.
• Duck: Matched with Carolina rice, a high-savour combination that still reads as light and precise.
• Pickled peach: Used for dessert contrast, cutting sweetness with bright acidity.
• Matcha sponge cake: A structured, tea-driven base that keeps the dessert from drifting into pure sugar.
• Latin pantry, fine-dining technique: The ingredients lean Latin, the execution leans exacting.

Chef’s Table Tasting

• Chef’s Table experience: $265 per person

Optional Pairing

• Wine pairing: $180 per person