The Cactus Shop

A plant shop by day on Kent Avenue, the space turns into a Mexican cantina after dark, decorated with black clay cups, hand-blown glasses and sugar skulls sourced directly from Mexico for Dia de los Muertos. Chef Eduardo Dominguez, from Sinaloa, cooks flautas, gorditas and tacos to go with a menu built mostly around margaritas and mezcal. A back courtyard holds the cacti and succulents left over from the day. A portion of the tables and every bar seat are held for walk-ins each night.