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Restaurateur Jay Espinal (Don Pedro’s) unveils this breezy Caribbean restaurant, inspired by the flavors of Puerto Rico, the Dominican Republic, Cuba and Spain. Chef Rene Hernandez, who has worked at Spain’s famed El Bulli, has created dishes like roasted veal tenderloin with vegetable canneloni and a wild-oregano–infused Mornay sauce, while a crudo bar will offer raw fish with Latin touches. A 75-seat backyard garden will host live Latin jazz and flamenco dancing two nights a week—making it a fitting spot to sip cocktails from Junior Merino (Macondo).