Rubell Museum restaurant Leku changes name, menu

• New menu items launching this Friday include artisanal tinned seafood "preservas," a crab rillette with caviar and homemade brioche, and a tuna loin with coffee, blue cheese and pine nut sauce.
• You can choose how your fish is prepared with new "Fish Your Way" options.

But don't worry, some of our favorite dishes — like the creamy Basque cheesecake — are staying on the menu.

• Other holdovers include the Cantabrian bread with housemade smoked butter, the Spanish croquetas, the fondant calabaza and the tartar de Ibérico.
• And there are still meat options, like an Australian wagyu picanha and an oxtail stew with pine nuts and chickpeas.

💭 Martin's thought bubble: I'm going to miss the carrillera de wagyu and all its creamy, tender goodness!

• But I'm very relieved that Leku's famously fluffy cheesecake made the cut.

If you go: 1100 NW 23rd St.

• Open Wednesday–Saturday, 12pm–3pm (lunch) and 6pm–10pm (dinner). Open Sunday for brunch, 12pm–8pm.

This story has been corrected to reflect one of the holdovers from the previous menu is a tartar de Ibérico (not a tartar de remolacha).