Operating out of the Worthington Renaissance hotel, Denver-based chef-restaurateur Richard Sandoval introduces Texas to one of his many concepts from around the globe, this one bearing influences that range from Mexico to Argentina. In a stunning space weaving together leather, granite, metal, and brick, the restaurant flows seamlessly into the lobby bar. An open live-fire kitchen invites you to watch the execution of irresistible plates like charred octopus with peanut-habanero aioli and impossibly tender lamb chops in an orange-laced chimichurri. A raw bar dispenses lovely temptations like hamachi crudo teased with gooseberry, fresno chile, toasty quinoa, mint, and coconut. For pure indulgence, the quesadilla brimming with lobster chunks, bacon, avocado, tomatillo, and melted Chihuahua cheese is hard to beat.
City: Fort Worth