Pacifico

The name refers to the cuisines of the long western coastline of Latin America, but it is important to note that the kitchen draws inspiration from that extended region and doesn't engage in slavish replications of traditional dishes. The success of the owners' concept is evident in the small but growing group of similar enterprises both here and in New York. In general, this means lighter, less robustly seasoned food than that found in Mexico, Colombia, Peru, and Ecuador. Thus, you are offered such inventions as seared tilapia with a yucca crust and artichoke, potato, and Manchego cakes puddled in basil and yellow tomato coulis. Their version of vegetarian paella turns out to be layered quinoa, asparagus, shiitakes, zucchini, plantain, spinach, and more packed into a round pastry basket. Presentations are pretty but unfussy. A particularly good deal is the three-course prix fixe lunch at $17. There's a busy under-40 bar scene toward the end of the week.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.