Head chef puts his own contemporary twist on traditional Latin dishes, crafting New York Times lauded dishes

Pan-Mediterranean food that includes lamb or fish kebabs, falafel, calamari, and roasted chicken

Begin with plates of cured meats and cheeses before tasting tender gnocchi in creamy sauce and aged NY strip steaks

Chefs crush fresh tomatoes to prepare sauce that adorns wood-fired pizzas and generous portions of pasta in open-air kitchen

Chefs at open sushi bar craft rolls such as spicy yellowtail and white angel; diners can also bring beer from home

Italian entrees include lobster bouillabaisse with mussels or clams, grilled lamb tenderloin, and pan-seared pork chops

One or two dozen tamales pre-packaged in groups of four with a choice of four meaty or vegetarian-friendly fillings

Mediterranean cuisine made from scratch with farm-fresh vegetables and bread baked in-house

Tamales stuffed with tender pork, ropa vieja, and mussels in garlic sauce evoke the tropical tastes of Puerto Rico amid jungle decor

Bagels baked fresh every day accompany coffee for 8–10 people; deli sandwiches crafted with Boar's Head–brand meats and cheeses