Williamsburg’s pockets of gentrification include this modern, aqua-hued building that houses Mesa Coyoacan. It’s named for the Mexico City neighborhood where chef/owner Ivan Garcia grew up. His dishes are creatively presented and skew toward the authentic flavors of Oaxaca and Veracruz. Tortillas are handmade, variously serving as vehicles for tacos, enchiladas and tostadas. His ceviche is Acapulco-style, with oysters, octopus, shrimp and scallops in tomato salsa with lime juice and cilantro. Communal tables, dance music and candlelight lend a party-like atmosphere.