Chef Elena Reygadas's Rosetta is a perennial favorite, packed with a crowd that comes here for creative cooking that is decidedly Mexican but is inflected with global influences. Dishes are designed for sharing, ideal for those who want to sample more of her ingenious creations like the cabbage tacos with two small rounds of Savoy cabbage, served warm with pistachio puree and romeritos. Blending interesting flavors and textures, this dish is a great play on expectations and its different shades of green are visually arresting. A sweet potato tamal over toasted pumpkin seeds with a buttermilk sauce and salsa macha is equal parts sweet and savory. Honey jelly, cut into perfect cubes and served with a quenelle of brown butter ice cream and vanilla sauce, is an exquisite ending.