"A seasoned alum of Hugo Ortega’s HTown Restaurant Group, chef Beatriz Martines brings a modern take to the culinary traditions of Mexico, including influences from the Jalisco region where she grew up. Choose from an exciting list of ceviches and other fresh seafood antojitos to start. Highlights from the dinner menu include slow-braised lamb shank cooked in agave leaf; birria de huachinango — a family recipe of oven-baked snapper marinated with dried pepper adobo; and trompito al pastor — for which a rotating spit of pork marinated in adobo is flambeed tableside. An extensive brunch menu draws in crowds each weekend for classics like migas con huevos, chilaquiles, pozole, grilled ribeye in aguachile sauce, and fresh corn tamales." - Laura L. Green, Brittany Britto Garley
