José

José’s traditional Mexican menu got a boost when Anastacia Quiñones took over the kitchen. Her modern pork al pastor bests classic versions: think fork-tender achiote-rubbed riblets glazed in a tangy pineapple gastrique. Other worthy additions include the enmoladas (chicken enchiladas bathed in a dark mole) and the ceviche-like seasonal aguachile. Lemon–olive oil tres leches cake with toasted meringue has a more textured crumb than the traditional sponge cake base. Ever popular with the Park Cities crowd (there’s an enchilada named for them), José is lively and loud on weekends. Weather permitting, the patio fills up too.