“Brasa” is Spanish for embers, so you’d expect this place could roast chicken. You’d be right. Chef/ owner Daniel Bojorquez turned to Gardner’s Blue Barn, a custom fabrication shop, to build the wood-fueled oven at the heart of the kitchen. Its fire does delightful things to Brussels sprouts, bronzino and even pancakes at brunch, but especially to the deboned bird that’s brined overnight. It’s served with cream of charred poblanos, peppering us with even more sweet heat.