This colorful downtown spot with whimsical artwork on the walls was bursting with energy on a recent weekeday evening. Guitarists played as we noshed on incredibly tasty guasacaca, Venezuelan-style guacamole with queso fresco and corn arepas, and sipped delicious sangria. Our high began to wane once our ceviche mixto arrived; the promised shellfish proved few and far between. Entrees were good but not stellar. The bistec, a New York strip marinated in red chimichurri, was overcooked, and the accompanying yuca and potato gratin resembled large yellow brick. But grilled cobia with vegetable escabeche over rice pilaf rekindled our enthusiasm. Bar.