Cuban oxtail and chorizo-stuffed plantains anchor a menu built for sharing, in a room that stays lively without letting the service slip.

Lively but intimate, with the dry-aged ribeye and truffle mac and cheese doing the heavy lifting — and service our reviewers single out as exceptional.

A cozy, family-run room where the welcome is as consistent as the kitchen. Beef shawarma and hummus are the benchmarks.

Spicy vodka rigatoni and truffle mozzarella sticks, in a room cozy enough to make an ordinary Tuesday feel like an occasion.

Pasta cooking with no interest in reinvention: the vodka rigatoni and chicken vesuvio are why people come back, and the welcome is part of it.

Chifrijo, and a skirt steak casado that arrives in portions built for two, in a room that runs loud and happy.

The stone crab is the headline and the steaks hold up their end. A special-occasion room that runs like one.

The room is the reason to book, but the French onion soup and wagyu burger keep it from being only a backdrop.

Intimate by design, with a ribeye and jalapeño shrimp that reward ordering well beyond the wine list.

Family-run, BYOB, and busy for good reason: the fajitas and tamales are the draw.

Built for pasta and not much else — seafood fra diavolo and carbonara, in a room with real energy.