Imprevist, Catalan for "the unexpected," is a suitable name for this charming gem of a restaurant. Chef Juan Diego deftly blends Asian, Italian, Moroccan and other culinary influences and ingredients to create eye-appealing dishes bursting with flavor. The aromatic chicken tangine is pungently seasoned with cinnamon, cloves and cardamom. The Kobe beef carpaccio appetizer is sliced paper thin. The tuna tartare, with sake foam, is sure to revive your senses. The kitchen also skillfully prepares many fine desserts, including a trio of creme brûlée, one flavored with a mix of chocolate and chipotle, as well as a hazelnut fondant with coffee gel.