American/New American
Price Scale

It’s a known fact that rockfish ceviche and plantain chips taste their brightest and best within quarters as cerulean and sparkling as a wave breaking on a tropical beach. That’s Manolin on Stone Way, whose rounded bar within and surroundable fire pit out front create all the right kinds of warmth—heightened when you throw in the sweetest service in town and a pisco cocktail or two. Add food to the mix—small plates of halibut cooked with restraint over a light mole, smoked arctic char posing artfully on oiled and herb-flecked sour cream, one of those startlingly fine ceviches (there are two on every day’s menu)—and the place is not only transporting, it’s gastronomically spot on.

Meal Times
Good to Know
Outdoor Dining