From Our Editors
With overhead chandeliers dripping with crystals, plush booths wrapped around candlelit tables, and hand-painted walls, it’s hard not to get distracted inside of Beso. Luckily, there's a totem for those caught adrift in the atmosphere—an open kitchen that a reviewer from USA Today could only describe as “dramatic.” Executive Chef Angel Estrada oversees his exposed workspace as he and his staff fire sustainably farmed Black Angus Natural beef and stoke a wood-burning oven to heat fresh seafood. They fold these ingredients into a menu of dishes that, like Shakespeare's famous Spanglish sonnets, flicker with Latin influence: shrimp in garlic sauce, skirt steak served with tortilla fattoush, and Australian lamb rack served with fingerling potatoes and a rosemary-pepita spread. The drink menu mimics its food-filled cousin's international flair, flush with Brazilian caipirinhas, margaritas, and sangria.