Pampano's atmosphere is more characteristic of a Mexican beach along the Pacific than a bustling eatery in Midtown Manhattan. That's only logical, considering Spanish tenor Plácido Domingo and global restaurateur Richard Sandoval cofounded Pampano in an effort to bring coastal Mexican cuisine to New York City. Chef Sandoval's signature style shines throughout the restaurant's menu, which demonstrates "a clear sense of how competing flavors and textures can be orchestrated to create exciting results," the New York Times states. His internationally influenced Latin dishes are served in a trio of vastly different dining spaces.

Pampano

The signature fine-dining area mimics the warm, sun-bleached ambiance of a Mexican beach with white walls accented by light earth-toned reliefs of ferns and a palm tree. Within this serene setting, patrons indulge in Sandoval's modern Latin meals, which include ceviche in a sweet and spicy habanero sauce and pan-seared sea bass with a black-bean truffle purée.

Pampano Botaneria

Small plates and potent drinks abound at Pampano Botaneria. In between bites of corn on the cob with chipotle-spiced mayo or sliders of adobo pulled pork, diners can peruse the street-level bar's drink selection, which includes wines and cocktails along with more than 70 tequilas, mezcals, and crazy straws.

Pampano Taqueria

Tucked into the Crystal Pavilion Food Court, this underground taqueria provides guests with casual bites. Lauded by New York magazine as "top-notch street-fare takeout," the eatery's fare includes tacos brimming with tempura-fried mahi mahi and pickled cabbage.