"Chef Sebastian Royo brings the bright, bold flavors from his days living in Monterrey to this new modern Mexican cocina. The menu is set up for family-style sharing, and many of the meats are charcoal grilled on a rare imported Josper grill — one of the very few in the States. An elegant, baja-style red snapper served with chamoy sauce, pickled veggies with chapulin aioli and a slow-cooked pork shank are amongst some of the highlights on the menu. The Josper-grilled meats are also noteworthy, and the drink menu features an extensive mezcal and tequila selection. While you may think of the traditional shrimp cocktail when seeing campechana on the menu, get ready for the restaurant’s sweeter interpretation of the Mexican dish, which includes ice cream, dulce de leche, pistachio, and a stunning pastry flake." - Megha McSwain, Sean Hekmat
