Everyone knows Atlas for its mesmerising art deco decor (I must have stared at the ceiling for at least a good 5 minutes) and creative gin cocktails, but the food could also hold its own.

I can't marvel enough about how exciting this dish is without the chef having taken too many liberties with his artistic license. The short rib was so tender I could pull it apart with a fork, and was loaded with flavour from its exterior. Also, I had no idea that the mash wasn't made of potatoes, but kohlrabi -- a kind of turnip. The consistently smooth mash went perfectly with the crispy fried kale and tangy mustard jus.