Chef Johnny Alamilla creates a mix of Nuevo Latino flavors in this small, comfortably urban space of blue walls and wood floors. Crispy red-onion rings accompany hanger steak, Peruvian quinoa and garlic-scallion potatoes complement grilled pork chop, and sweet-potato flan partners with seared duck breast. The theme continues with sides of yucca fries, corn arepas (small pancakes filled with cheese, corn, and onions), and jicama-and-cabbage slaw. Even the wine list carries a Latino stamp, with wines from Argentina, Chile, and Uruguay.