Cafe Ena head chef Hector Ruiz combines the rich flavors of his Mexican childhood with French cooking techniques honed during an apprenticeship at a three-star restaurant in Paris. Organic poultry and locally sourced produce anchor both creative and traditional plates, which can be washed down with a house sangria that Mpls.St.Paul Magazine calls "fruity, but not overly sweet." Soft lighting glows warmly on exposed brick walls, and oversized windows are flanked by bold orange curtains that double as blankets during postprandial standing naps.