From the first aromatic sip of Zenato Ripassa di Valpolicella at the bar to an equally robust dessert torta featuring Venezuelan El Rey chocolate and whipped mascarpone, full flavors rule. Combining Italian and Mexican ingredients with classic techniques, chef Jesse Perez makes his mark with confidence, as in a vitello “barbacoa”–stuffed ravioli afloat in a delicate tomato-and-serrano-chile cream sauce. The dining room has a sophisticated look, in neutral colors with a contemporary, rather Tuscan air. Bar.