Maní

Helena Rizzo is a Brazilian model turned chef; her husband, Daniel Redondo, is the former chef of Celler de Can Roca, in Girona, Spain, Europe’s epicenter of avant-garde cuisine. At the chic Mani, their gorgeous signature dish, maniocas, combines a foamy sauce of coconut milk and a tart extract of the cassava (a.k.a. manioc) root with a tableau of crisp roasted South American tubers. It’s postmodern tropicalism on a stark white plate.