Rosie's

Margaritas are served by the pitcher, best accompanied by house-made chips and salsa, queso fundido with charred poblano chilies and thick guacamole laced with onions, cilantro and radishes. Once you've dispatched the snacks, move on to the best enchiladas suizas in town and rich pork rib stew zapped with sweet plantains, pineapple, raisins, almonds and olives. Co-owners Marc Meyer and Vicki Freeman have one of the most solid restaurant portfolios in the City, including Vic's, Hundred Acres and Cookshop.