The menu, a grown-up version of the more standard Mexican fare at the original place, lists close to a dozen hot and cold appetizers. Concannon's come out of the blocks running, and food lovers should do the same before the waits get too long. Long white leather sofas line the exposed brick walls, while photos of Hollywood stars hang above stone tabletops.
Service is friendly and attentive.
Balance and innovation rule in starters like the sinfully rich and exquisite golden chanterelle-foie gras crostini with goat cheese and fresh thyme, or a special of wild striped bass on a bed of fresh hearts of palm in a lemon cream sauce. The frequently changing menu is matched with an ambitious, frequently changing wine list, featuring more than 200 selections assembled by general manager and master sommelier Thomas Beleieu. There are also 40 wines poured by the glass, ten microbrews, and a lineup of after-dinner drinks including grappa, cognac, Armagnac, and several single malts. The waitstaff is professional and attentive without being intrusive. Arched windows on the east will open for sidewalk seating come spring, giving the otherwise cramped room some breathing space.