Beverage director Julianna Arquilla oversees a list of almost 200 mezcals at this bustling basement bar, which includes a reserve list of rare and vintage bottles, plus a carefully curated list of tequilas and other Mexican spirits. Don’t miss the food: Chef de cuisine Jaqueline Hernández takes Mexican bar bites to a new level, with dishes like a black mole tlayuda with Brussels sprouts and parsnips and lion’s mane mushroom “Milanesa.”
