Mita's

Mita's Restaurant Review:

Chef Jose Salazar has a following from his days executing a menu a few blocks away at The Palace restaurant in The Cincinnatian Hotel. At Mita's, Salazar taps into his Latin heritage (the place is named for his Colombian grandmother). The ambience is the first thing to impact guests. This downtown spot has floor-to-ceiling windows, hand-painted Spanish tiles, Moorish light fixtures and some cozy upholstered booths. Start with a drink, chosen from among a large selection of cocktails, beer and wine, whether you're in the mood for a classic Spanish red or a Suffering Bastard (bourbon, gin, lime, bitters and ginger beer). The farm-inspired menu focuses on ceviches, cured hams, cheeses and well-prepared small and large plates. Standouts include a creamy roasted cauliflower accented with olives, pomegranate and hazelnuts. Beef short rib empanada patties are tasty, but the key part of the dish has to be the cilantro-chili pepper sauce. Shrimp ceviche is particularly good with big chunks of Gulf shrimp, hominy, pickled onions, lime and cilantro. Pozole verde con mariscos is a fine choice with its large variety of seafood: lobster, shrimp, squid and red snapper stewed with hominy and avocado. For dessert, try a Spanish-style brûlée, apple turnover empanadas or perhaps a port from Portugal.