Cotoa

From the decor to the menu, Ecuador is at the heart of this hotspot from Chef Alejandra Espinoza. Everything feels welcoming, with lovely background music and a menu that is a riot of color and flavor. Begin with pristine mahi mahi in a smooth blend of coconut, ginger and peanut with thin strips of watermelon radish for a winning combination. Don't miss the cassava muchines, or the flavor-packed tortellini con seco de pollo. The caramelized pineapple in the pina para la nina will leave you smacking your lips for days.