"Chef Wendy Lopez commands the kitchen of this NoDo stalwart by restaurateurs Jason and Sue Chin (The Osprey, Seito Sushi Baldwin Park, The Monroe) giving representation to Mexico’s regional gastronomic riches, including charred octopus with squid ink chimichurri and duck enchiladas from her native Michoacán. Lopez’s tequila-cured arctic char with pineapple aguachile is a mesmerizing (and fun) north-meets-south take. The gorgeous interior design inspired by Tulum and Quintana Roo compels guests to sample one of the 150 agave-based spirits in various cocktails. Enjoy with a bowl of chapulines (tiny fried grasshoppers seasoned with tamarind, chilies, and spices) for an inimitable arthropodic crunch." - Faiyaz Kara
Eater