Modern Mexican dishes are the draw at this attractive, upscale restaurant. The bar’s jungle print walls and arresting pendant lamps contrast with the dining room’s breezy elegance, where the beautifully plated starters steal the show. We loved the charred octopus, enlivened with a salsa of achiote, grilled pineapple, jalapeño, and red Fresno chile. The hiramasa crudo was a sublime, East-meets-Mex hybrid of yellowtail sashimi, compressed watermelon, avocado, and serrano peppers, brightened with yuzu juice. Verde soup was a vibrant version of sopa de lima, with wild tomatillo puree adding depth and tang. We enjoyed the pork chop, sliced and served with an earthy mole sauce. Flounder milanesa—the least Mexican dish—seemed out of place on the menu; it was far less exciting than our full-flavored starters, which could band together for a splendid meal.
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Upscale modern Mexican restaurant shows creative flair, especially with starters.