Chikatana

Countless restaurants of all ilks list burrata, beet salad, meatballs, pork belly and cauliflower creations on their menus eliciting yawns from adventurous diners. Chef Guillermo Reyes of the new Chikatana tweaks 'em with Mexican-inspired flavors that transform the tried-and-true into something new. Start with an agave-forward craft cocktail: the Chikatana Margarita with a perky tajín rim; a refreshing Paloma with tequila and housemade grapefruit soda; or any of the mezcal numbers. You'll want so many of the starters but plot a plan to order lamb meatballs dappled with chili birria sauce, and queso fresco crema plus mezcal cucumbers and jalapeño mint salad. Other good bets are the lobster taco or whole shrimp bathing in chile de arbol garlic oil with grilled sourdough for dunking. You needn't be vegetarian to marvel at Cabbage in Mole Blanco: the oven roasted cabbage is staged with mole blanco, peanut salsa and pineapple relish. Fin-addicts will go for grilled Branzino, lapped with salsa verde or Bass a la Veracruzana. Crispy Pork Belly is encircled by a light mole verde, queso fresco and spicy roasted Hen of the Woods mushrooms. Barbacoa Short Ribs with parsnip puree and the Oaxacan tamal with slow cooked pork, are comfort food stand-outs. Finish with moist chocolate cake or horchata ice cream.