In what has been a snakebit location on Studewood (the last casualty was Black & White), chef Manuel Pucha may have himself a winner. The space is vast, with multiple dining and bar areas as well as a welcoming outdoor space. Standouts? Warm cheese puffs (gratis); ponzu crab (large, snowy lumps punctuated with shishitos); a bouillabaisse well stocked with shellfish, snapper, and shrimp in a clean-tasting tomato-saffron broth (bland aioli on the side didn’t add much); and a tequila-brined and apple-wood-smoked pork chop served with a pretty ratatouille and plum sauce. The chef slips in some Ecuadorian touches throughout the largely French menu, in the form of tiraditos, ceviches, and a guava-and-chocolate cake with a raspberry coulis.