The fish and shrimp tacos are fried to order and served "naked" in corn tortillas. Now comes the fun part: doctoring them to your liking.
Big Bar regulars often ask for the Corn and Oil, an off-menu classic made with Smith & Cross Jamaican Rum, Velvet Falernum and Angostura Bitters.
The space is cool but cozy, buzzy but still conducive to conversation. Bonus: upon departure, guests are offered a single, golden canele, an itty-bitty cake rich with egg and butter.
The rice balls are a must order: dark golden, baseball size balls with ultra crispy shells that give way to toothsome, mushroom-infused rice and hearts of oozy mozzarella.
Housemade sausages are a cook’s dream. The house burger blend is also worth trying.
Mother Dough is a date-worthy pizzeria. The long, narrow room is dimly-lit and features weathered brick walls decorated with framed railroad ties.
Dishes like the signature chocolate bread pudding are made to order. Chocoholics should also consider the chocolate chip cookie - a light crunchy exterior interior shot through with molten chocolate.
Anthony Bourdain gave the famed breakfast burrito his stamp of approval on The Layover.
Yuca’s carnitas are delicious, but the standout taco is the cochinita pibil, a tender, mild pork stew that stains the tortilla with its orange, greasy goodness.
