This more upscale American restaurant—serving steaks, brick-oven pizzas, and beyond—finds inspiration from a variety of sources, including Mexico, Thailand, and New Orleans. Of the appetizers, we liked the pork belly grilled cheese sliders, which should be shared (but you probably won’t). Entrée-wise, we were fans of the grilled sea bass, which pairs sweet pineapple with savory miso and comes with creamy black rice risotto and grilled bok choy. Here, the duck confit enmoladas, a cousin of enchiladas, are draped in a velvety and dark Oaxacan mole and crowned with sweet potato shoestrings. We’ll take our brick-oven pizza a la parillada,  with ribeye, onions, avocado, queso blanco, and a cilantro crema. Great drinks menu.