Xixa

I think I may have found a new favorite restaurant.

The deconstructed cocktails are an innovative approach to the old-fashioned or the margarita. Here's what that is: three large blocks (1 cubic inch) of ice. Water ice, salty ice, and (in my case) a deep purple concord grape ice spiked with habanero. Pour a generous shot of the tequila or mezcal of choice over the ice blocks and sip slowly while the ice melts.

I guess I'll have to come back to try everything on the menu. We went for the garlic shrimp (spectacularly laden with mushrooms), the grilled octopus (very nice kick to that one), and the Peking duck carnitas (served with tortillas, three kinds of dipping sauce, chopped garlic, and a nice corn salsa).

Margarita cube drinks were an innovative twist. The rib and shrimp were outstanding. Would definitely recommend the chef tasting menu.

The food is hit or miss and the service is a bit weird. The guac and fish tacos were pretty good but the tuna ceviche wasn’t. We ordered about 5 things and they spaced them out over almost three hours. The cocktail menu is confusing and need a lot of explaining, and the wine list is divided into sections named after celebrities. Your guess is as good as mine.

The best restaurant I've eaten at in NY to date. every dish was amazing.

This place is amazing. First of all, they sat me before my whole party had arrived. Who does that in New York these days? Much less on a Friday night. The food is inventive and delicious, the service friendly and on top of its game, and the agave spirits list is quite sip-worthy (not to mention the inexplicably but quite pleasantly extensive wine list). Standouts were the fish tacos, the bone marrow tacos, the scallops, and the carrots.