extra-virgin olive oil, plus more for oiling the grate and brushing the steaks.

It’s a modern, airy space serving what the team there calls a pan-Latin steakhouse concept.Of particular note were the smoked swordfish dip, each bite seamed with lemon, pickled jalapeño, and cilantro; the impossibly moist, red chili adobo-marinated chicken; and the whole sea bass, which made for a terrific round of tacos.

The non-alcoholic cocktails are also very thoughtful, and the fig mojito, with lemon, fresh mint, cane sugar, and a crown of fig puree, is worth ordering even if you.want a drink with alcohol.. All over the city, in fact, non-alcoholic cocktails were a high point, and few places did them better than., the casually chic rooftop restaurant that’s well worth the effort to find.

Its Marrakech Pacho mocktail was like a virgin Bloody Mary but better, the tomato and cucumber amped up with olive oil, garlic, and harissa.The eponymous L’mida mocktail was a frothy wonder with cilantro, cucumber, and lime, the light foam of bubbles on top catching the mid-afternoon sunlight shining overhead..

Courtesy of L'mida.

The food there is also excellent — chef Narjisse Benkabbou sends out one showstopper after another.Most natural wines are not aged for 24 months, like I would age my Cabernet Sauvignon for Stewart.

I would say 99% of natural wine is unfiltered, so you’re not removing any of that sediment that’s still in suspension in the wine.”.Sure, a quick turnaround may result in sediment in the bottle.

But it could also be a conscious choice to enhance taste.. Darker Rosé Is Having a Moment — Here’s Why You’ll Want a Bottle This Summer.Sediment in wine can affect the taste, in a good way.