Take to the world frontera-style with a tightly curated menu that’s a daring mix of high hipster pub and neighborhood bistro. Clever reinventions mark every segment of the menu. Little-appreciated plantain tostones are reimagined with Parmesan-dusted guacamole, verdant little morsels of addiction. We’ll nosh eternal on warm Brie crusted with pasilla chile and sweet piloncillo, best slathered onto French bread. The slow-roasted brisket made our Brooklynite happy, as well as the grilled veggies and comforting pillow of creamy garlic-smashed potatoes. The stacked ahi tuna carpaccio is a feast of architecture, layered with greens, Parmesan cheese, and peppery capers. A wicked rare lamb came topped with crisp, ancho-steeped pepitas (pumpkin seeds), a clever border nod to the season. Dessert, say you? Try the aptly named Chocolate Abuelita Cake, a densely flavored cake that must be married to ice cream.
Cuisine: New American