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This lively eatery is sure to transport its guests with zesty "New World Latin" cuisine, South and Central American artwork and myriad tempting drinks, from Argentinian wine to Cuban daiquiris. Chef Ruben Beltran, who spent more than a decade working for Rick Bayless at Frontera Grill, presides over the kitchen here. Tasty starters include various ceviches, blue crab and shrimp quesadillas, and plantains with mango salsa and hibiscus-infused sour cream. Go for the hearty enchiladas or the tacos, which come packed with fillings such as grilled chicken, rock cod or oak-grilled skirt steak. Other entrees really break the mold, such as serano lime-cured New York strip steak with guacamole, black bean gratan and asparagus.