Fodor's Expert Review Tres Bastardos

This audacious concept restaurant was conceived by three young chefs---Francisco del Valle, Julian Hoyos, and Nicholas Lopez---who take turns manning the kitchen. Chef Francisco does all the lunches, while chefs Hoyos and Lopez split dinner duty. Lunches are a set menu of fresh and tasty comfort food at a bargain price, usually with a noticeable Argentine twist thanks to chef del Valle. Dinners are modern, beautifully plated tasting menus of five or nine courses with strong local roots. Diners sit at a shared 14-seat table amidst contemporary art and can expect to interact with the chefs as they explain their dishes.