Chef-owner Robert Del Grande, one of the founders of Southwestern cuisine, serves the best of his innovative, fiery cooking at this acclaimed restaurant. Start any meal with the layered Gulf-crabmeat tostada, then move to the wood-grilled beef fillet with poblano-and-walnut pesto, or salmon with warm garlic and ginger-mint butter. For a more festive atmosphere, plant yourself (if you can find room) at the restaurant's Bar Annie, with its own fun, tasty menu that includes a towering crab tostada and arguably the city's best cheeseburger. The bar has a table-hopping social scene and bartenders who really know how to make a drink.
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