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On a fast-developing stretch of Fifth Avenue, Ellis Bar brings a Southwestern tapas menu to the South Slope. Sky-blue walls share space with crowded, dark wood bookshelves, framed photos of Arizona scenes, and two huge cow hides. Some juxtapositions on the menu, however, seem more odd than tasty, such as the fishy, crab-filled guacamole spread over watery tomato slices. Far better is the Navajo fry bread, thick dough deep-fried to a golden crisp. It’s draped with a hearty refried bean spread as an entrée or soaked in sticky-sweet organic honey and powdered sugar for a hangover-halting dessert. A homemade red pepper jelly is sweet with hot and spicy high notes; it tops dabs of fluffy goat cheese on a whole-wheat baguette for a snack that goes well with Ellis’ homemade sangria. — Laurel Fantauzzo

Navajo fry bread with powdered sugar and organic honey, $5.95; goat cheese red pepper jelly bruschetta, $8