Javelina

Native Texan Matt Post teams with chef Richard Caruso (Rosa Mexicano) for this Tex-Mex canteen, pressing tortillas in-house and serving plates like a fried-avocado taco (with black beans and poblano sauce), a 26-day-aged rib eye served with a spinach-artichoke enchilada, and complimentary sugar-and-honey sopaipilla pastries.