Like its predecessor across the street, Work & Class, Super Mega Bien is noisy, bright and fun. And like chef Dana Rodriguez and co-owner Tony Maciag's first hit, this one throws away the standard menu playbook for something altogether more subversive and entertaining. The owners pull it off, too, since Rodriguez fills her kitchen with top talent and Maciag, along with third partner Tabatha Knop, keeps the front of the house rolling smoothly — just like the dim sum carts that peddle Latin American bites table to table in the dining room. The delivery is just part of what makes Super Mega Bien so special, though: Every plate and bowl brimming with creative takes on specialties from Puerto Rico, Mexico, Cuba and points beyond comes packed with layers of flavor achievable only through hard work, passion and skill. The restaurant mirrors its owners' personalities and commitment to excellence, letting guests bask in that radiant warmth and good cheer.
Readers' Choice: Safta
