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.