Anatol, located in Hotel Las Alcobas, has a warm and intimate dining room whose vibe is congruent with that of the hotel that hosts it. The menu ranges from contemporary Mexican (try the tempura squash blossoms) to American classics like mac and cheese, reflecting the cultural and culinary influences of its chefs, Mexican Mayra Victoria and American Justin Ermini. Many plates are deliberately small and are made for sharing; order several to sample the range available. And don't skip cocktails or dessert; both menus are inventive. The "Trifle de Cafe de Olla," a boca negra cake served with cream of coffee and brown sugar ice cream, is especially delicious. The restaurant also manages the hotel's room service menu.