Set in Roma, this restaurant from co-chefs Mercedes Bernal and Rodney Cusic sports a hip, modern look and feel. The menu is equally contemporary, pulling inspiration from well beyond Mexico to include Italian and Mediterranean influences. The ingredient quality is top notch and the cooking is strong, best seen in dishes like house-made pastas and main dishes ranging from Veracruz-sourced soft-shell crab to slow-braised pork shoulder. Tempura-fried zucchini flowers dusted with parmesan and black pepper offer a tasty introduction to a meal that should segue into the grilled catch of the day, perhaps enhanced with citrus, charred avocado and a hoja santa and black sesame sauce. Salted vanilla bean ice cream is given a tableside pour of hot espresso in the affogato for a special touch.