Terra-cotta walls and banana palms complement deep booths, low pinpoint lights and a fireplace. Here, pretty people sip cocktails and people watch in the bar while diners feast on Latin dishes such as arepas--golden polenta coins--with duck confit. Entrees include macadamia-crusted swordfish, butternut squash enchiladas and Cuban pulled flank steak. Desserts are sugary, including its signature baked Argentina, a take on the meringue-topped ice cream classic.
