Laissez Faire

Laissez Faire Review

A much-needed addition to the Mayagüez dining scene, this loftlike bistro has cement floors, black leather chairs, and a glass wall that showcases chef Christian Quiñones at work. The lunch menu is creatively broken into food categories like "proteins," "sides," "salads," and "desserts" that you can mix and match. Midday selections vary but might include lobster risotto or rabbit wrapped in bacon. The tapas are perfect if you want to sample a small variety. By night, white linens, smooth jazz, and candlelight set the scene for such entrées as seared foie gras with poached pear purée, mussels with lemongrass and coconut curry, or ahi tuna poke with seaweed and spiced mango. The wine list is extensive and the cocktails are refreshingly clever—the blueberry mojito is a house favorite.