Look Out for Oxalis, a Roving Restaurant Pop-up from Daniel Alums

It’s 8:45pm on a Sunday evening at Fitzcarraldo, and boards of snowy white asparagus stippled with maple, tiny tablets of shaved summer squash tartine, and cubed lozenges of deep-fried beef tongue hit the tables in tandem. With the intuitive grace of a squad that’s been doing this for years, servers ensure that everyone’s glass of Wolffer Estate rose cider remains perpetually filled. But while this is the second seating of the night, it’s only the fourth overall; as this