It's often possible to stand out by what you don't do, especially when Wilt Chamberlain kept calling you, and calling you, and calling you... Not banging him either, or taking the traditional Mexican route: Xilantro.
The newest venture from the group of guys behind El Sarape, Xil forgoes the sombreros, maracas, and combo plates to offer progressive yet still authentic Mexi dishes plus more than 100 tequilas in a sleek ultramodern space with hints of tradition (e.g. vintage Mexican photos behind tinted glass panels) that's mostly white with bold green touches, or what Ahman considers anything that isn't a fumble. Starters include Totopos de Ahi Tuna with pepper and lemon zest, and a sea bass-mango/ grouper-bell pepper/ shrimp-cucumber ceviche trio, while mains roll with Filete Tlaxcala (filet mignon and chorizo topped in chihuahua cheese), and the huitlacoche-sauced Sea Bass Black & White, incidentally the name of Cam Neely's very striking and artful photo series on cookies, shot totally in color. Like a fat dude sitting on Wolverine, the cocktail menu starts heavy on the Xs, with the Xensational (cucumber vodka/ lime/ sweet & sour) and the Xabroso (tequila/ Midori/ pineapple juice/ lemon soda), before moving to a devastating margarita lineup using a secret housecrafted sweet mix, while the massive tequila list includes Patron Burdeos, Casa Dragones, and 100 Anos, or 100 Years, enough of which could get you Five (to ten) for Fighting.
Lunchtime brings out smaller portions of dinner dishes plus tacos like Pato (braised duck), Pulpo (grilled octopus), and Camaron, or shrimp, which's what Wilt Chamberlain called everyone he ever had sex with, except the 4382 6'3" chicks.