Palma Ristorante

The wine cellar at the center of this downtown Burbank steak and seafood house was built by the owner, Aram Avagyan, himself. Above the open kitchen, gold and silver fish hang on one side and black horns curve out on the other; the room is done in blues, with velvet booths. Oysters come from a 12-seat raw bar, and the patio has fire pits. The kitchen covers wood-fired pizza, pappardelle with oxtail ragù, Wagyu steaks and a whole Iberico suckling pig. Dessert is Italian gelato or something from the pastry case.