"Niklas Lucich, who worked with Jean Georges Vongerichten and Thomas Keller, curated the menu at this lively Mexican with a private solarium and a separate art-filled room, that each hold 12 diners, or can be combined to accommodate 24 (a taqueria room can seat 30). Standout dishes include duck breast with mole dojo, figs and sesame; lamb chorizo tacos; and octopus with carrot, mango, and habanero puree." - Eater Staff, Beth Landman
