Chef John Manion may be splitting his time between El Che Bar and his first baby, La Sirena Clandestina, but he hasn’t missed a beat. The décor reflects the location’s warehouse roots through drafting stools at the bar, well-tread wood plank floors and rugged wood tables edged in steel. Silvery pressed-tin ceilings echo the happy din of conversation below. Be sure to try the wonderful Brazilian bowl, filled with bomba rice, chimichurri and malagueta chili salsa (good for what ails you with its spicy kick), topped with juicy grilled hangar steak (as well as avocado, grilled chicken, or shrimp). Their empanada is a signature at lunch and dinner; there's even a breakfast version at brunch. Desserts feature a delicious buttermilk tres leches.