Behind a blue-lit bar, Mixologist Antonio Lara shakes together tequila, mezcal, and rum with anything from pasteurized egg whites to agave nectar, all in the name of classic Latin cocktails. To supplement cocktails, Executive Chef Richard McDuffie Jr. and Henry Lopez Jr., work in tandem to create a menu of Pan-Latin cuisine, including a Piononos Trio - shrimp stuffed between ripe plantains - or Fritas Cubanas - beef and chorizo sliders topped with fried string potatoes.