An open, airy South American–inspired restaurant with a sultry, tropical vibe, Qué Bárbaro is designed around a live fire grill, where cooks prepare premium meat and seafood and creative vegetarian dishes, all kissed with smoke and imbued with bold yet refined flavors. The menu, designed by celebrated LA chef Ray Garcia, named Chef of the Year by Esquire, celebrates the diversity of South American cuisine through the common tradition of live fire cooking. Above the grill, which also serves as the bar, is a hood clad in weathered copper and surrounded by rotating risers holding the restaurant’s extensive collection of agave spirits, Colombian aguardientes, Brazilian cachaças, Peruvian and Chilean piscos, Caribbean rums, Bolivian singanis, and Latin amaros. When a guest orders a specialty cocktail, the bartenders can raise and lower the risers to access the bottles — adding spectacle to an already theatrical space. Overhead, lush greenery dangles from custom light fixtures that resemble wood trellises, giving the feeling of dining beneath a hanging garden and offering a visual connection to the pool deck, located beyond massive, greenhouse-style flip windows. The windows open up entirely, so guests can come directly from the pool area and dine at an outdoor bar looking into the restaurant.