Skip to main contentThis hot spot, arguably the anchor of the 28th Avenue restaurant row, wows right off the bat, with a cool tiled bar, honey-toned wood everywhere, and modish slats diffusing warm light throughout the dining room. The hip aesthetic—thankfully, leaning towards the inclusive—extends to the food, which takes as its starting point traditional Mexican and gives it a high-grade twist with premium ingredients like wild boar and organic veggies. There's always a number of standout ceviches on tap, plus a spicy octopus cocktail tender enough to make a convert out of any cephalopodophobe. A rotating cast of moles also receives star billing, the deep, sweet-spicy brews cloaking a variety of top-notch proteins from buffalo to goose. (SL)
WWeek 2015