Tamara Murphy made a name (and a James Beard Award) for herself at the former Brasa. Her current restaurant, open since 2012, has more of a neighborhood vibe, though the rooftop patio is a citywide destination. But Terra Plata also feels perfectly attuned to the chef’s personal passions—robust proteins and genuine connections with farmers. Small plates of spot prawns in chimichurri or velvety charcuterie kick off a menu also divided into meat, seafood, or veggie plates. The classic roast pig with clams and housemade chorizo from the Brasa days lives on.