Quixote

"In a dark and moody church-like space within the newly-resurrected Lafayette Hotel, Quixote applies a modern outlook to Oaxacan cuisine with a compelling menu that includes tetela —triangle-shaped masa pockets filled with duck confit — grilled octopus with mole pipian, crab corn doughnuts with burnt chile emulsion, and Oaxacan cheese fondue. Overseeing the open-hearth kitchen is chef José Cepeda, who cooked at contemporary Mexican spots like Mirame in Beverly Hills."