Set in Roma, this restaurant from co-chefs Mercedes Bernal and Rodney Cusic sports a hip, modern look and feel. The menu is equally contemporary, pulling inspiration from well beyond Mexico to include Italian and Mediterranean influences. The ingredient quality is top notch and the cooking is strong, best seen in dishes like house-made pastas and main dishes ranging from Veracruz-sourced soft-shell crab to slow-braised pork shoulder. All meals should start with their toasted focaccia topped with tender eggplant and a chili crisp. Then, tagliolini in a beef ragout with smoked tomato and hoja santa is a delicate dish with a nice smoky edge. Salted vanilla bean ice cream is given a tableside pour of hot espresso in the affogato for a special touch.