Chef Alexis Ayala's Pargot is simply arranged with four wood tables on a covered section of sidewalk that shares space with his Tacos los Alexis but his kitchen nook evokes Art Deco design with a terrazzo low wall, brass fixtures and frosted globe lighting. The menu is as tightly edited as the space, featuring a short list of impressively prepared items arranged from small to large. His cuisine displays a Mexican foundation enhanced by creative flourishes. Case in point? Very fresh fish, sourced from Baja California, is transformed into the likes of kebbe crudo dressed with grasshopper XO sauce; or a tostada layered with creamy leek pate, chili ash and avocado puree. Heartier plates have featured a blue crab bisque risotto; or lamb terrine.