Dining Guide

El Bolero

An interior that sparkles with cool blue tiles makes a pleasant space to sample entrées like Oaxacan pan-seared scallops, top-hatted with dabs of kicky chapulín salsa, alongside rice generously studded with chunks of fresh lobster. Or desserts like tres leches napolitano, an airy three-tiered wonder of moist cake, both chocolate and vanilla, layered with strawberry whipped cream. We could have eaten an entire platter of elotes, the tender corn sprinkled with chile dust, crema fresca, and cotija cheese. John Tesar recently consulted on the menu, and it seems to have paid off.