In 2017, Katrina Iglesias, Adam Hughes, and chef and Barcelona native Deme Lomas opened Arson two doors down from their first venture, Niu Kitchen. The centerpiece of Arson is the Josper, a charcoal-burning grill/oven hybrid that influences Lomas’ gastronomy. Whiffs of Asia and South America rise off of the one-page menu, which includes about 20 dishes. Mainstays include charbroiled oyster with ponzu and rice vinegar mayo; Argentine shrimp with smoked paprika, tequila, and quebracho charcoal; and “Duck 2 Ways,” which comes charbroiled and smoked with apple textures and honey-mustard bread. New Normal: Arson and Niu Kitchen have combined in order to accommodate more outdoor seating. It’s a win-win for guests who can now order from both menus.