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There's a swaying potted palm frond outside the door, and the room itself is matchbox-size, with a snug little tequila bar on one side and a single long banquette and row of cocktail tables on the other. You can choose from an addling array of bright, very sweet tequila drinks (the restaurant also advertises itself as a tequila bar), before picking through an assortment of Nuevo Mexicano treats like soft round chalupas layered with grilled mushrooms and crumblings of goat cheese and little madeleinelike quesadillas shaped like half-moons and stuffed with squash blossoms. — Adam Platt

Mushroom chalupas, $8; squash blossom quesadillas, $8; blooming diver scallops, $10; coriander charred baby lamb, $21; Tijuana ranch steak, $19; queso-stuffed chicken, $18

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New York Magazine Reviews

• Adam Platt's Full Review (9/27/04)