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How do you share your melting pot heritage without pandering? Just ask Chefs Marcus Samuelsson and Fariyal Abdullahi, the brains behind Hav & Mar. This modern spot pays homage to Samuelsson's Ethiopian and Swedish roots with a seamless and heartfelt approach. The menu pulls from both cultures and their staple ingredients. Start with the bread basket, an impressive collection of lentil roti, oat porridge crisp and teff biscuit. Few dishes represent this cultural collision better than the Swediopian, a berbere-cured salmon shingled between slices of Granny Smith apple, dressed with mustard seed caviar and buckthorn and finished with injera chips. Corn-wrapped snapper served with a bright salsa verde and crispy coconut rice is a can't-miss main.