Fodor's Expert Review Province

Many restaurants source local ingredients and recycle, but chef-owner Randy Zweiban takes sustainability a step further by housing his restaurant in a gold LEED-certified building; the dining space itself shows its natural side discreetly, with cork-top tables and floors and a petrified-wood installation. Expect seasonal menus that spotlight Latin and Spanish flavors alongside contemporary American dishes, like rotisserie chicken with ancho mole, chorizo with romesco, or seviche with preserved lemons and olives. There are a variety of small and medium-size plates, and entrées come in full and half sizes.