Guts & Glory, opened by the former Daalder chefs Guillaume de Beer and Freek van Noortwijk, is a lively eatery serving a tasting menu that changes by theme every two to three months. Depending on current inspiration, the themes (or “chapters” as they call them) can be based on country, culture, or category. As I write this, the restaurant is currently on chapter seven, Latin America. Past chapters include chicken, fish, vegetables, and Italy; next up will be France, and after that, maybe Japan. I really enjoyed the corbia ceviche, burnt corn, pumpkin mousse, and grapefruit and pisco sour granita, and I recommend sitting at the bar in front of the open kitchen where you can see the chefs in action and interact with the enthusiastic staff.