Fodor's Expert Review Verde Mesa

With punched-tin ceilings, mason-jar light fixtures, and eclectic decor inspired by Petit Trianon in Versailles, this pescatarian restaurant focuses on pleasing the senses. Executive Chef Gabriel Hernandez sources most of the organic produce from local farms, creating a menu that changes seasonally. Flavor combinations are anything but accidental. Start with a garlicky red lentil hummus, then move on to the signature Verde Mesa rice, a mixture of in-season vegetables and chickpeas. There are also quite a few expertly prepared seafood dishes; you may find tuna, salmon, and scallops on the menu, depending on what's fresh that day. Swordfish is sometimes served as a refreshing ceviche that will melt in your mouth, and scallops may be served on a bed of stewed white beans with pineapple, sunflowers, and salsa verde. The restaurant has a small, yet impressive wine selection to pair with your meal. Reservations are not accepted, so arrive early if going for dinner.