Mita’s

O
ne fantastic restaurant, two distinct looks. Steal away for an early supper of blue marlin ceviche with fried plantains or a bowl of caldo verde (chorizo, kale, and potato stew) and marvel at the soaring ceiling while watching passersby through the floor length windows.

Photograph by Jeremy Kramer

By day, Mita’s feels smart, sophisticated, and oh-so big city. But by night, she’s something altogether different. Oversized Moorish lanterns fling dazzling shadows around the room, illuminating the blue and white tiled columns with a sultry glow. Booths feel cozier, flavors earthier. Paper-thin slices of acorn-fed Iberico ham slowly melt on your tongue, as you struggle to decide between the boldly hued pozole verde or the paella for two—generous enough to feed an army of gourmet guerrillas. In the meantime, your dining companion is waxing effusive over a surprisingly simple salad of jicama, mango, and watercress with cilantro vinaigrette. While chef-owner Jose Salazar’s sophomore effort has been a runaway success (and garnered plenty of James Beard award attention), what brings us back, time and again, are hyper-fresh flavors so pure that dinner feels simultaneously virtuous and decadent.

Mita’s, 501 Race St., downtown, (513) 421-6482, mitas.co