The extensive menu at this upscale Peruvian spot presents some tough decisions. The small-plate selection is awfully tempting, with choices like grilled octopus kebabs with a caper-chimichurri sauce. But that might mean forgoing entrées like slow-cooked lamb shank in a sauce of black beer, cilantro, onions, and garlic. Regardless of what you choose, you won't be disappointed–whether you prefer a table in the loft-style dining room that faces the open kitchen, or a window table overlooking the parade of neighborhood scenesters outside.
Communal seating defines this airy, industrial "tavern." It has inspired small plates (popcorn with pimentón) and fantastic cocktails like the Ivy League (bourbon, cherry brandy and green walnut liqueur).
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In the heart of the downtown theater and museum district, this venue houses both a white-linen-clad restaurant and a happily raucous, pressed-tin-ceiling bar (reservations are required in the latter, except on Saturdays). Chef Greg Higgins opened his own restaurant in 1994, after a decade of helming the kitchen at the posh nearby Heathman Hotel. Here, he creates elegant Pacific Northwest cuisine with locally sourced flavors and ingredients; try his halibut tagine with almonds and harissa, or a magret (seared breast) and confit of duck with cheddar polenta and Pinot Noir-poached pears.