Helmed by Prasad Chirnomula—accomplished owner and executive chef of multiple area restaurants—Oaxaca Kitchen celebrates the nuanced flavors of Mexico. The same flair that Prasad brings to his acclaimed Indian recipes ignites his mole sauces, whose red and yellow variants spice up chicken breast and market-fresh fish, respectively. These sauces are painstakingly traditional, but other meals dabble in experimentation. The ceviche Veracruz, for example, was praised by the New York Times for its touch of sorbet, which "brightened and chilled the seafood" in the tangy starter.
Alternatively, guests can dig into hanger steak one of two ways—marinated and grilled with jalapeño pan juices or cooked with avocado and maguey leaves—before tippling tequilas from a sizable drink menu. Huevos rancheros and bloody marias make appearances at brunch, and live music crops up on Friday nights.