About Ramiro's 954

Chef Ramiro Jimenez feels most at home in the kitchen, but that doesn't stop him from popping up in national publications every so often. The New York Times recently reviewed his restaurant, with critic M. H. Reed praising the chef's ability to "[balance] textures and flavors subtly and brilliantly."

Indeed, balance is at the center of everything Jimenez does at Ramiro's 954. It all starts with the balance between Latin American and Spanish cuisines. The influence of both is evident in dishes such as the lobster-crowned risotto, the tuna ceviche, and the barbecued pork tacos topped with mango salsa. Of course, balance isn't the same thing as compromise. Jimenez isn't too fond of the latter, and he always takes the time to smash fresh batches of guacamole daily while his soups simmer to perfection.

The restaurant itself is as creative as the Nuevo Latino cuisine. A low-lit dining room with warm orange colors sets a romantic mood, as does a babbling fountain and the occasional tortilla chip that kind of resembles a little heart. Original paintings on the walls hint at the art gallery upstairs, where you'll also find a more formal dining room.