Nights and Weekends (CLOSED)

Escapist boozing takes center stage at this breezy bar room, where the team behind Five Leaves offers an impressionistic ode to the West Indies and Latin America. Warm-weather spirits like rum and pisco serve as building blocks for smart riffs on familiar cocktails, such as the Mi Corazon—a creamy twist on a piña colada, balancing rich coconut puree with cachaça, lime juice and spicy Fresno peppers. Meanwhile, chef Ken Addington brightens classic bar snacks with fresh ingredients and tropical flavors. Crispy tempura-style rock shrimp with orange-chili aioli and thinly sliced serranos make a strong case for the return of popcorn shrimp, while the Mariquitas Pie reimagines nachos, swapping in long, wavy fried plantains for tortilla chips. While you can make a meal out of these shareable plates, they’re best suited for nibbling over languorous rounds of drinks.