Hwaban prepares its dishes in delicate, visually stunning compositions and packs them with dynamic flavor. Chef and co-owner Mihyun Han’s South Korean heritage informs her recipes. Highlights include poached organic egg with king crab in pine nut sauce and stir-fried rice cake soaking up creamy soy sauce as well as the juices of rib-eye steak. Desserts are unmissable, especially tropical pavlova and the honey pecan cake with salted caramel buttercream. The staff has paid attention to every element of the experience at this classy, minimalist restaurant—not only the food but also the attentive service and sensitive acoustics.