Plonk

Set on a tree-lined street in La Condesa, this is exactly where you want to be on a nice day. The outdoor area piles on the charm (think a counter built around three sides of a tree), while inside is intimate and romantic. Chef Flor Camorlinga's creative, contemporary dishes often weave together Mexican and Asian mindsets, as in shrimp udon and cheddar cheese with gochujang or bone marrow with cotija and kimchi. It's all designed for sharing and is complemented by an impressive natural wine selection. The doradito, a paper-thin blue corn tortilla topped with dorado crudo, mild, smoky salsa, and macadamia nut is a standout for its crisp flavors, while the smoked marlin tamal is amped up with an impactful almond and chili morita sauce. Desserts rotate but definitely don't skip.