San Antonio’s Southtown is fertile ground for restaurants, this accomplished newcomer being one of them. Mediterranean-style dishes as diverse as chorizo with clams, a brussels sprouts brochette, and marinated octopus salad populate the menu’s six categories: Hot, Chilled, Grilled, Crisp, Melted, and Mains. We like to order one “main” per person (like the seared, very rare ahi tuna with watermelon) and share a round of the smaller dishes, which include the likes of lightly crisp slabs of calamari with a peppery aioli, celery root bisque, and pork cheek tacos. The Andalusian sea bass chowder with shellfish proved too hefty and spicy for a hot San Antonio evening, but other dishes seem made for the Texas climate—inventively spicy yet only modestly filling. Sharp contrasts of black, white, and clear acrylic create visual energy, and servers have the menu down pat. Bar.