Bar @ Etats-Unis
247 East 81st Street
How does a Frenchified wine bar end up with exceptional guacamole? By hiring a chef from Puebla and providing him with a traditional molcajete in which to expertly mash avocados to order, along with the perfect proportion of onions, cilantro, lime juice, salt, and the all-important jalapeņo. (We love a place that asks how spicy and means it.) His recipe omits tomatoes, which is probably a good thing when they're not in season, and the satisfyingly greasy, light tortilla chips are made in-house. We don't know whether we'd recommend a glass of Pinot Noir with this, but luckily, the bar stocks beer too.