A winsome place from Michelle Carpenter, who's been cutting fish for 20 years. Her innovations include buttery yellowtail trimmed into neat slabs then marinated in a citrusy ponzu doctored with chile sauce, fresh cilantro, and jalapeño.
Tiny Bishop Arts spot from chef Hugo Galván and bartender Hugo Osorio. Try the ultimate tostada and raw bar items, paired with refreshing cocktails and wine.
