"In a warm-toned space, chef Johnny Curiel is serving up some of most complex and soulful Mexican food to be found in this town. Sit at the chef’s counter to engage with his amiable and knowledgeable team as they prepare stunners like agave-roasted sweet potato with broken salsa macha and fennel-whipped requeson, cold-smoked bigeye tuna in wild-mushroom aguachile, and adobo-braised lamb shank with refried corn beans — all of which pair well with a glass of wine from Baja California or an avocado margarita." - Eater Staff
