Chef-partner Deborah Scott infuses her contemporary Southwestern cuisine with inspirations from Mexico to Alaska at this fun, upbeat restaurant. The broad terrace gets cool breezes—which do nothing to moderate the chilies that heat dishes such as a stacked beet salad, pecan-crusted trout, and salmon roasted on a wooden plank. Creative desserts like the coconut crème brûlée is so generous in size that it can easily satisfy two. The vibe is quieter during Sunday brunch,
but the morning entrées, which include frittatas, chocolate bacon pancakes, and tamales with caramelized onions, are excellent.