This hip storefront mixes Latin styles in artful small-plate offerings and fun cocktails. Armando Gonzalez puts pizzazz into creations such as the octopus with housemade chorizo and spiced garbanzos and the guajillo-braised goat with farro, yuca, and plantains. Butter cake with cerveza ice cream and fig salsa brings cool comfort.
Dishes We Liked
Stuffed tempura poblano pepper with goat cheese, wild mushrooms, tofu, and epazote on salsa de arbol ($10); pan-seared lump crab cake with papaya jicama relish and jalapeño aïoli ($16); skirt steak asada with chipotle goat cheese, yucca fries, and chimichurri ($18); lemongrass crème brûlée with bourbon pineapple compote ($7)