Mary Sue Milliken and Susan Feniger are the popular, green-minded chefs who created this cheery, sophisticated outpost of their Santa Monica restaurant. Starters include green-corn tamales, citrusy ceviche, and house-made guacamole, and grilled sustainable fish and hormone-free meats, such as skirt steak and short ribs, make healthful, flavorful fillings for lunchtime tacos and tortillas. For dinner, opt for dishes such as chipotle-tossed shrimp, beef brisket taquitos with spicy slaw, or pork belly with guacamole and blood-orange reduction. Service is snappy, and you'd be hard-pressed to find a tastier margarita in town—particularly the mango-cilantro and raspberry-chipotle versions. The weekend brunch features creative small plates, such as Peruvian shrimp and grits, short-rib hash and eggs, and cinnamony, bite-size churros served with two dipping sauces (and bottomless mimosas!). There's a new branch in The Forum Shops.