VOX Table debuts the first of its guest-chef series with a seven-course dinner preapred by Daniel Brooks of Licha's Cantina and the restaurant's own Joe Anguiano. Courses include chicharrón with avocado puree, scallop crudo, pico de mango and chamoy; braised goat, guajillo chili, garbanzo beans and charred tomatoes; and a mocha gingersnap torte with torched cinnamon marshmallow, toffee paper and house-made grapefruit ice cream. Mezcal is served with each dish but the final cocktail of the evening is a surprise. The first, a shandy-inspired creation made by mixologist Madelyn Kay, is served at 6:30pm and dinner starts at 7. Reservations required.