Don't be fooled by the guacamole made tableside -- this is no Tex Mex joint. Newcomer Dionicio Jimenez is so passionate about his ambitious Neuvo Mexican cooking, he often brings the dishes out from the kitchen himself. There's plenty of glory for his basking. A scallop-watermelon seviche is refreshing perfection, and the slow-cooked lamb leg marinated in avocado leaves and agave nectar slides off the bone. From happy hour on, the tiny dining room can get a bit noisy as revelers in the adjacent bar sip Sr. Barrigas (Mexican mojitos) and sample flights of top-shelf tequila served in carved-out cucumber cups. The best advice is to join in. Reservations are recommended.
Visit the Travel Talk forums for help on planning your trip >>