Fodor's Expert Review Restaurant Martin

Having cooked at some of the best restaurants in town (Geronimo, the Old House, Anasazi), acclaimed James Beard–nominated chef Martin Rios now flexes his culinary muscles in his own place, a simple, elegant restaurant with a gorgeous patio. Rios prepares progressive American cuisine, which is heavily influenced by his French culinary training. Dinner entrées include a delicious vegetarian tasting plate that might feature a butternut squash Napoleon, curried quinoa–French lentil salad, and garlic-spinach tempura jasmine rice, and a grilled pork tenderloin with smoked Gouda, chorizo, sunchoke puree, and fig-ancho mole sauce. Lunch favorites include his superb salmon Cobb salad, and crab cakes with a fennel-tomato-almond relish. The Sunday brunch menu includes classic huevos rancheros prepared with flair, and crispy Alaskan halibut Baja fish tacos.