The music is pumping and the drinks are flowing at 1111, where a striking bar anchors the 4,500-square-foot space. Indeed, the cocktails shine here, and while many may come to sip their signature margarita with tangerine infusion and cloud-like salty lime air alone, the food is far from an afterthought. The tightly edited menu spans everything from smaller plates like ceviche and crispy sweet-hot wings seasoned with achiote and al pastor spices to main dishes like carnitas and ribeye tacos. Here with a group? Order the whole sea bass rojo y verde, sized for up to four people. Butterflied, then grilled over Spanish charcoal, it's finished with an herb rub on one side and coated in chili adobo on the other.