Tavo

Tavo is a sleek, elegant choice in the heart of the West Village, an alliance between two talented chefs from Monterrey, Mexico, Julieta Ballesteros (Crema) and Francisco Decrescenzo. But it’s not strictly a Mexican restaurant, incorporating Asian accents in delectable panko-crusted baby corn fries with chile de árbol dip, and crisp spring roll–like burritos with wild king salmon, crab, avocado and wasabi aioli. European influences surface with grilled Spanish octopus and rack of lamb lacquered with chocolate-habanero sauce. Cocktails are also highly creative: consider the Don Diplomat—Diplomatico rum, black pepper bitters, tobacco tincture and hickory smoke.