Sanctuaria

Sanctuaria Restaurant Review:

Day of the Dead is a permanent feature of its décor, but the bar comes alive for tapas-style dishes and potent cocktails like the Muerte, a mixture of Cognac, amaro and mole bitters, and the House Byrd, powered by three rums and two bitters. In the dining room, the Latin-inspired flavors lighten the atmosphere, from chorizo sliders and steak with chimichurri to tuna ceviche and an artisan cheese plate with guava and almonds. The vibe is lighter still on the picturesque patio, surrounded by wrought iron and exposed brick. For dessert, the cake-like Havana bread with rum raisin sauce is a hands-down favorite. But lest you forget you’re not in Latin America, the menu also offers selections from Sanctuaria’s sister restaurants, most notably St. Louis-cut smoked ribs.