F: Is for food with a interesting twist

Chef Julian Medina (Toloache) continues his pan-Latin theme with croquetes de queijo (Brazilian cheesy poofs), lechon (Cuban roasted suckling pig), and Peruvian arepas with coffee-glazed pork belly. Have you ever eaten watermelon fries? That’s just global genius. They're terrific -- a combination of crunchy, sweet, and salty. There's a considerable and exotic fry menu with hearts of palm, cactus, and avocado fries coated in panko and served with a homemade made ketchup made with a slightly sweet, bitter tea that adds depth to ordinary ketchup.

A modern Latin eatery that opened last year in the East Village. The newest Yerba Buena Perry opened a few weeks ago on Perry Street in the West Village. The space is sleek, furnished with white leather banquettes, black & white tiled floors, dark wood table tops, and exposed brick walls. Several of the dishes and the drinks are flavored with the restaurant's namesake, yerba buena (Spanish mint.) This fall, it's mezcal, a spirit made from the agave plant, but smokier and more complex than tequila. There's a wonderful selection of untraditional ceviches, like seared rib eye mixed with aji amarillo, cilantro and sea urchin as well as flounder with lime, red onions, avocado and habanero. I had a good tuna ceviche tossed with onion, pickled watermelon and a soy jalapeno sauce, and an even better, aji amarillo-spiced flounder ceviche, scattered with diced sweet potato, raw and toasted maiz cancha, which is a little like the Peruvian version of corn nuts, only better.

This is a place to try for the adventurous and for those who love fine food and that is a F.A.C.T.