"At celebrity chef Enrique Olvera’s leafy DTLA restaurant, the kitchen’s Mexican seafood identity is layered on with influences from Asia and farmer-fresh produce from California. Start with the bright raw bar before moving onto a light tostada topped with uni from Santa Barbara and the juicy swordfish poc chuc. Seats here are so coveted that even with a reservation, you may still have to wait a bit for your table. Thankfully, the creative no-waste beverage program can keep you occupied until it’s time to sit down." - Chadner Navarro