Whether he’s serving inside (in uncooperative weather) or outside under a blanket of stars, Juan Rodriguez’s prix-fixe multicourse affairs are reasons for celebration. A scallop with Argentine shrimp, aguachile, and blood orange in a cucumber-serrano bath and avocado oil was a fine starter, followed by duck carnitas flautas with pickled onion and pear-apple slaw. The Spanish stew, with mussels, clams, shrimp, chorizo, sofrito broth, and cotija cheese, was a sublime third course, and pistachio-crusted lamb chops with heirloom tomato–garlic risotto made the perfect meat course. Maple-bacon cheesecake with cajeta proved a proper finish. Each dinner—and the occasional brunch—brings together about 75 patrons at community tables. When sharing wines, strangers become fast friends. (Reservations are required.)