"In this restaurant and bar space off the Park Blocks, two concepts: On one side, at De Noche, chef Dani Morales serves a beautiful evening menu, showcasing seasonal treats like butternut squash or Dungeness crab in a shifting cast of moles and tamales, respectively. On the other, at Bar Comala, shelves remain stocked with 85 different mezcals, often featuring rare bottles from small-production distilleries. Both are available for reservations via OpenTable." - Maya MacEvoy, Thom Hilton
