This fashionable hotspot is the latest coup for culinary power couple Laura and Sayat Ozyilmaz. Named after Chef Laura’s sister and mother, the cooking draws upon Californian ingredients and the flavors of Guerrero (a nod to her upbringing) laced through with heirloom corn from Oaxaca and other regional specialties. Take for instance the aguachile negro of Pacific yellowtail and Monterey Bay squid, paired with fried chicharrónes and shaved daikon in a tangy, savory sauce of charred chiles, or a crunchy masa buñuelo decked out with guacamole and Kaluga caviar  pure indulgence. A singular beverage program encompasses vibrant cocktails made from regional spirits like pox and sotol, plus compelling chocolate drinks like tascalate, flavored with blue corn masa, chile and cinnamon.