Tatemó turns heirloom Mexican corn into the organizing idea for an intimate tasting menu, not merely a tortilla served beside dinner. Chef Emmanuel Chavez and his team nixtamalize distinct varieties of maíz, then build elegant courses that can move through masa, ceviche, mole, vegetables, and deeply considered sauces. The Michelin-starred experience is reservation-only, limited to small parties, and BYOB with corkage.