Angie’s (CLOSED)

Chef-owner Angel Hernandez was tired of rice and beans, but he didn’t give up his Latin roots entirely when he opened his new-American restaurant. He turns out sophisticated dishes—like crisp duck breast with a chestnut ragout and pan-seared sea scallops with vanilla beurre blanc—using techniques he picked up working under Geoffrey Zakarian at Town and adding a Latin twist. The duck breast perches on earthy corn pancakes, and an entrée of garlic shrimp arrives with creamy coconut rice and fried plantains. At brunch, served daily, you can indulge in the likes of sweet brioche French toast and pressed Cuban sandwiches.