Señor Bear draws influence from several cuisines across South and Central America and the Caribbean, but it's not overly concerned with authenticity: Ambition and whimsy mark chef Blake Edmunds's approach to the food here, and his kitchen is clearly more concerned with putting out a delicious plate than with strictly observing tradition. While the restaurant debuted to immediate acclaim last year, the team has steadily ramped up its game since then, tightening the menu while expanding the inspiration to more regions. The current menu channels everything from Puerto Rican mofongo to Peruvian Chinese food to Oaxacan mole; crispy pig tail and French fry-topped broccoli get equal billing with more recognizable chimichurri-topped steak and rice and beans. Start your meal with a rotating frozen cocktail, and don't miss the soft-serve ice cream or the churros. And if you find yourself at Señor Bear during happy hour, two words: Gordo Crunch.
Readers' Choice: Cafe Brazil