The Mission Restaurant Review:
You may recognize executive chef Matt Carter from his former days at Zinc Bistro, a French café. But this enterprise from Carter is a Latin American catch-all of upscale dishes like posole, a tangy red chile broth bobbing with smoked pork, hominy, cabbage and avocado. Many dishes are artistic, such as the spinach, hearts of palm, bacon and requeson (ricotta) dressed with a date vinaigrette, or the almejas al vapor of steamed clams teamed with rock shrimp, chorizo, yucca and corn in a grippingly good aji amarillo chile broth. Other dishes may be more street fare—buttery corn on the cob sprinkled with chile paprika and cotija cheese, for example—but they're just as memorable as their fancier counterparts. Reminiscent of a Phantom of the Opera-style scene—glittering chandeliers, flickering candles and a backlit wall of Himalayan salt bricks—it's also a posh place to kick back and relax with a tasty blood-orange margarita, handcrafted sangría or any one of the Latin American wines.