Latin America and Asia might sound like an odd culinary couple, but Geronimo Lopez, Botika’s owner and chef, ensures the success of this international marriage. A former instructor and executive chef at the Pearl’s Culinary Institute of America, Lopez uses creative techniques with traditional ingredients—and knows how to complement textures and flavors. Opt for a bento box so you can sample an array of such dishes as pork and cabbage gyoza; chicken and waffles breaded with panko and dipped in mesquite honey and ginger; and lomo salteado, slices of tenderloin served with a sunny side egg, plantains, and Peruvian sweetie drop peppers. The restaurant in the Pearl complex is large and colorful with lots of seating choices, including a sushi-ceviche bar, indoor tables, and an outdoor patio. Along with more familiar cocktails, you’ll find several made with sakes, piscos, and cachaças. A late-night happy hour Fridays and Saturdays from 10pm to midnight is a hit with weekend revelers.