Bistro charms abound at this warm neighborhood enclave. A globetrotting menu rings true with a decidedly frontera ingenuity. Think plantain tostones liberally slathered with Parmesan-dusted guacamole or mussels bedded in a coconut curry that yearns for the embrace of the house’s warm French bread. Mild poblano sauce drapes the chicken crepes au gratin, while lamb is crusted with ancho-spiked pepitas and cleverly sided with garlic smashed potatoes and a sweet fig compote. Ahi tuna carpaccio is splashed with a zesty vinaigrette and parked atop lush greens festooned with lacy slivers of Parmesan and peppery capers. Dessert crepes are fat with bananas, walnuts, and cajeta. Bonuses: inventive cocktails and an extended Sunday brunch.