Diez y Seis

What does an Argentine chef know about Mexican food? Evidently, enough to develop an entire concept that supports the country’s diverse cuisine. Chef Jose Icardi’s elevated menu, which is split into 12 categories, pays homage to Mexico’s numerous regions while highlighting traditional American flavors. There’s the seaside-inspired Chompiras guacamole with chunks of Maine lobster and key lime juice, the short rib Benedict made with a crispy empanada, and the churros a la roja, a deep-fried take on classic red velvet cake. The cocktail list is an expected mix of tequila- and mescal-based drinks, but there’s one thing Diez y Seis, named for Mexican Independence Day, does better than most: its tableside cocktail service. Adorable carts carrying specialty mixers and Mexican spirits make the rounds at this poolside restaurant throughout service.