Cuisine:

• American
• Latin American

Carnivale Description:
It's Kleiner-style excess at this explosively bright, beyond-festive hot-spot where the cocktail scene is as caliente as the menu. If intimacy is what you seek, you won't find it here; instead, good people-watching is the draw, and there's plenty to go around. The food---under the deft hand of executive chef Mark Mendez---has really grown into its own, incorporating local, seasonal produce with memorable results. Score points for the Alaskan halibut with fennel escabeche. And the Nicaraguan-style wood-grilled beef tenderloin, graced with goat cheese purée, arugula chimichurri and spicy beet salsa? It's a sight to behold. Check out the "farmers" menu in-season.


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