Fodor's Expert Review Casiano's

"No menu, no rules" is the way chef Casiano Reyes describes the spontaneous cuisine at this creative spot where a changing palette of local ingredients appears on a free-form menu. Once you're seated, you'll be presented with a little tablet in a bowl that impressively morphs into a hand towel once your waiter adds water. Your server will offer a list of the day's ingredients, which can include anything from goat cheese, heirloom tomatoes, and lobster, to scallops, fillet of beef, and foie gras. Advise the kitchen of your preferences, and the talented, Oaxacan-born Reyes will whip up a three- to five-course tasting menu. Standouts include the seasonal Mexican specialty chiles en nogada, New York steak with sweet corn puree, jumbo shrimp with mushroom sauce, and sea bass with lentils. Wine pairings are pricier, but worth it, especially since the number of courses usually doubles by the end of the meal, thanks to the generous and talented chef.