Maya

Chef Richard Sandoval's Maya has already snagged two Michelin forks for 2016. This chic, upscale restaurant is just a skip from Hunter College on the upper East Side. Its decor is accented by bright mango on the walls, dark furnishings and vibrant tile underfoot. Make no mistake as upscale as it is, it is also fun. The Tequileria, Maya's bar, takes a serious approach to the 200 or so agave-based spirits it has on hand meant to be sipped alongside small plates of exotic choices such as octopus or crispy tofu tacos, huitlacoche (a blue mold that grows on corn) and wild mushroom enchiladas. The slow roasted pork carnitas or the Tampiquena, filet mignon served wtih a mole cheese enchilada, and poblano chile potato gratin weaves a Latin take across several cuisines.