WHY For the inventive (if pricey) cocktails, the suave Staples-convenient setting and some pretty wonderful flavors.

WHAT We’re mixed about this swank South Park spot, where ’80s wünderchef John Sedlar has resurfaced—on the one hand, it’s a sophisticated space with a good bar and some very good cooking. On the other hand, the portions are wee, and there’s a pretentiousness to Sedlar’s style, most visually evident in his spice stencils. If you come, try the ahi ceviche, the Basque lamb chops, the Kurobuta pork chop in mole, and the Donjai (basically a pomegranate margarita); feel free to skip the desserts.

WHO Expense-account studs on a tequila-tasting adventure.