La Carta De Oaxaca   

In a prime location on Ballard Avenue, the engaging Misael Dominguez and members of his extended family run a smooth operation for owners Graham Graham and Jon Alberts (of Thaiku, across the street). This simply dressed space, the former home of Pizza Mark and Taco del Mar, feels a bit like an art gallery, the walls covered with a crazy quilt of beautiful black and white photos of Oaxaca, punctuated by large, backlit color transparencies. Cream-washed wood banquettes, tables and pale woven chairs are distributed over a terra cotta tile floor and a partition separates the dining area from the postage-stamp bar (whose collection focuses on cerveza and a wide assortment of tequila and mescal). The state of Oaxaca is known for its varied and flavorful cuisine: mole is a regional favorite, and Mole Negro Oaxaquena (black chile mole with chicken or pork, rice and house-made tortillas) is the specialty de la casa. All dishes on "la carta" are designed for sharing. Don't miss the chile relleno, picaditas (tortillas topped with pork sauce, black beans, Oaxaqueno cheese and salsa), and entomatadas verdes -- grilled beef, homemade tortillas in tomatillo sauce with cheese, onion and crema Mexicana.