This New American restaurant with Latino-Mediterranean influences is led by Kevin Reilly, last executive chef at The Water Club in Manhattan. Dishes to try include slow-roasted (10 hours!) pork shoulder, hanger steak with chimichurri; housemade pastas, and pepper-crusted tuna. Fresh bunuelos with chocolate ganache is the dessert to sample. Live music on certain Fri nights. Open for dinner daily; brunch on Sun.