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Work & Class Restaurant Review: This wildly convivial and perpetually packed restaurant is helmed by chef Dana Rodriguez. Within the confines of the buzzing dining room, where a community table sits front and center and an exhibition kitchen hums with activity, affable servers deftly navigate the crowds, explaining the menu like pros and treating guests like close family friends. For her part, Rodriguez unleashes a board of foodstuffs like house-made blue corn empanadas hugging fresh corn, squash, zucchini and Oaxacan cheese; a bracing shrimp ceviche tangling with pineapple, avocado and red onion; roasted goat; and cochinita pibil, her red chile-braised pork. Side dishes excel as well, most notably the poblano-laced macaroni and cheese and the fried sweet plantains, as do the chocolate bread pudding paired with dulce de leche ice cream. The beverage program boasts craft beers and clever cocktails, along with a well-curated wine list.