Guacaya Bistreaux

"Guacaya Bistreaux, a Latin-Caribbean tapas bar and restaurant with a bit of New Orleans flair, offers a menu with four distinct sections: tierra (earth), mar (ocean), ganado (pasture), and despensa (pantry). Chef Pedro Wolcott’s dishes range from curried mofongo (a Puerto Rican dish of mashed plantains) to bright snapper ceviche to jerk chicken with a poblano risotto. Or grab a seat at the bar, which holds seats for walk-ins, for a pineapple-infused gin and tonic. The restaurant accepts reservations on Resy, and new ones are released monthly on the first of each month for the following month." - Stacy Brooks

"Guacaya Bistreaux, a Latin-Caribbean tapas bar and restaurant with a bit of New Orleans flair, offers a menu with four distinct sections: tierra (earth), mar (ocean), ganado (pasture), and despensa (pantry). Chef Pedro Wolcott’s dishes range from curried mofongo (a Puerto Rican dish of mashed plantains) to bright snapper ceviche to tangy barbecued shrimp served with a rosemary biscuit. Or grab a seat at the rum bar for a frozen daquiri or banana-infused Old Fashioned." - Justine Jones, Alex Lodner

"Feast on Latin Caribbean dishes with rum-centric cocktails by chef Pedro Wolcott on Guacaya’s patio in the North Loop." - Justine Jones, Eater Staff

"A Patagonian royal red shrimp dish, grilled and served in a small cast-iron skillet, with garlic butter and fresh chimichurri. Also mentioned was mahi mahi on a bed of creamy gigante beans with baby carrots, fennel, and blood orange." - Justine Jones

"Barkley could also find a chimichurri churrasco at Guacaya Bistreaux" - Justine Jones