Cuisine: Fajitas, quesadillas, and some of the best tacos in town are done with freshness and flair. Limes and pineapples sizzle on the grill, the guacamole is made with extra-virgin olive oil, and the ginger beer is imported from Bermuda. David Scribner, who presides behind the “open line” in a spotless chef’s coat, prepares much of the fare himself. Check the specials board for his more ambitious dishes.
Mood: A come-as-you-are hangout crammed with prepsters downing margaritas. Whirring ceiling fans and a beachy mural make it feel like summer year-round. When the weather does warm up, the upstairs deck is a nice hideaway.
Best for: Fast, healthy dinners (the craft-your-own salad selection is excellent); fast, indulgent dinners (the lime sour cream is deliriously good); takeout.
Best dishes: Guacamole; tacos overstuffed with shrimp and pineapple or grilled fish and corn salsa; vegetable quesadilla filled with mushrooms and spinach; steak quesadilla to be dunked in lime sour cream; salads with green-goddess or honey-peanut dressing; grilled fish of the day with gingery green curry; scallops with cider brown-butter, a Scribner signature that occasionally shows up as a special.
Insider tips: Burritos are skippable—they’re more starchy than spicy. The cheap fare makes for great takeout, and the restaurant now offers curbside pickup service.
Open Monday through Saturday for lunch and dinner, Sunday for brunch and dinner. Inexpensive.
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