"Somewhat hidden in Elysian Valley, Loreto is swanky enough for a special night but approachable enough for a Monday celebratory dinner. The cocktails, certainly heavy on agave, are far better than the standard combo-plate Mexican spot. And the seafood, pristine and seasoned with just the right amount of lime and chile, wouldn’t feel out of place on a Mexican beach. Make sure to share chef Paco Moran’s Nayarit-style grilled zarandeado, served with black beans, rice, avocado, salsas, and homemade tortillas." - Rebecca Roland