Corima
Chef Fidel Caballero mines his upbringing on the U.S./Mexican border, as well as his time cooking in award-winning restaurants in Spain's Basque Country and in Shanghai by producing dishes that marry all these cultures into one unique and delicious meal. The 54-seat eatery is split in two: more casual à la carte options up front and a tasting menu (with a counter overlooking the kitchen) in the back. Expect wow-inducing dishes with multilayered flavor strata, inventive cocktails, and a nicely curated wine list with bottles from Spain and Mexico.