Xolo

Xolo took over the old Sala Thai space in Montrose and turned it into something that works as both a cocktail bar and a real kitchen, which is harder to pull off than it sounds. The Pipirisnais, a bell pepper gin and tonic with a slow sweetness, sets the tone before any food arrives. Then the kitchen backs it up: triple-fried bar fries that stay crisp outside and soft inside, and the tacos oscar, which dress up a taco with caviar-service details — crispy cheese skirt, potato foam — without losing the thing that makes it a taco.

Dessert isn't an afterthought. The pan de merienda splits the difference between French toast and creme brûlée, condensed milk and all, and the banana carajillo gives you a reason to order another round instead of the check. The moody, after-dark room makes staying late feel like the plan rather than the accident.

Recent diners back this up — the praise for food, service, and atmosphere isn't scattered, it's consistent. A Michelin Bib Gourmand in 2026 confirms what the room already tells you: this is a bar that happens to cook very well, not a kitchen padded out with cocktails. Go for a drink. Stay for the tacos. Either way, it delivers.