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Empire builder Richard Sandoval—who operates 30 venues worldwide, including five in NYC—opens this coastal Mexican small-plates bar downstairs from his flagship location, Pampano. Get smoked swordfish, duck confit and chilorio (slow-simmered and fried) pork tacos, ceviches and filet mignon–topped huaraches (fried corn masa "sandals") at the communal wood tables. Drinkers can choose from more than 150 tequilas and mescals, 100 Latin wines and creative cocktails, like a kumquat margarita or mango-peach sangria.