Near the edge of the Everglades, husband-and-wife team Vanessa Rivera and Gian Carlo Accinelli forwent a white wedding and instead opened a quaint space with romantic quotes scribbled in chalk on every wall. Peru's Asian influences emerge in sandwiches like the pollo chi jau kay, made with fried chicken thighs doused in a combination of soy sauce, oyster sauce, sesame oil, and Chinese five-spice powder. Accinelli also dishes out a fine take on the classics. His butifarra begins by giving a boned-out pork leg a two-day brine in garlic, red onion, and Peruvian oregano. It marinates for another day in a similar blend amped up with cumin and achiote before a four-hour boil in chicken stock. It's chilled and sliced but still maintains all of that fatty richness, brightened by a tangy tousle of the ever-present salsa criolla.