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Newly debuted Maximón restaurant takes its name from a figure in Mayan folklore—a fitting muse for head chef Colin King. After all, he relies heavily on South American influences in his kitchen, adding just a splash of Mexican flair to many of his plates.

Since the eatery opened inside the Four Seasons a few weeks ago, Chef Colin’s inventive dishes have already attracted some buzz. Start by sharing some ceviche starring flounder, rockfish, or even oysters, and then nosh on some of the tacos. They come stuffed with ingredients like sliced Wagyu steak or oxtail. For the main course, the chef showcases short ribs with chimichurri, portobello mushroom fajitas, and even a two-pound lobster with butter and mole. Complement your meal with a classic margarita or a signature cocktail, like the Salida del Sol. It combines Milagro Blanco with pomegranate, turmeric, citrus, and tamarind, plus a dash of salt.