The meal started with pancakes, although they were no ordinary flapjacks. Martina chef/co-owner Daniel del Prado fashioned them from almond flour, a gluten-free alternative that sounds ponderous but turns out to be the exact opposite. Airy, golden and gleaming with almond butter, fresh berries and a drizzle of maple syrup, they made me rethink my lifelong allegiance to buttermilks and buckwheats. [more...]