From Our Editors
With distressed hardwood floors and wavy white walls evoking billowing sand dunes, the spacious South Bar whisks taste buds away with a menu inspired by the breezy coastal regions of the American Southwest, Mexico, and South America. Blue-corn crab cakes start the bicontinental expedition, served with cilantro sour cream, mango-red-onion relish, and conspicuously absent trick birthday candles ($10). Chefs pile each South burger high with pico de gallo, pepper jack cheese, avocado salsa, and cilantro sour cream ($8). Tossed with tomatoes and a tequila-lime dressing, the pan-seared black-bean cake tempts vegetarians and cannibalistic vegetables alike ($12). South Bar patrons can sample the fruits of the sea with char-grilled prawns tossed in a smoked chili butter ($22), or finish with the fruits of the tree with roasted banana crepes served with vanilla ice cream ($7).