Discover the diversity of South American cuisine through the tradition of live fire cooking, all prepared with a side of dazzling showmanship. Over an open wood flame, Esquire Chef of the Year Ray Garcia and his team cook a regularly changing menu featuring fine cuts of meats, fresh seafood, and creative vegetarian dishes, all kissed with smoke and infused with bold, refined flavors. Above the grill, which also serves as the bar, rotating risers holding liquor bottles move on command, adding spectacle to an already theatrical space. The restaurant, which comprises a seductive, tropical-hued dining room as well as poolside dining, is available for a full buyout and can be combined with the pool deck and rotating poolside carousel bar Golden Hour for an epic indoor/outdoor event.