"A pink neon monkey marks the entrance to this downtown Mexican restaurant. Executive chefs Daniel Arias and Isidro Marquez-Castillo created a menu of regional Mexican classics and an inventive brunch menu with dishes like corn flour pancakes with strawberries and tres leche espuma, tacos with beer-battered shrimp and roasted green habanero salsa, and seared beef barbacoa served over savory baguette-style bolilo bread." - Janna Karel