A concept as unique as “Mexican robata bar” requires an equally eclectic chef, and that’s just what DineAmic Group has in store for its next restaurant. They’re teaming up with another former Top Chef contestant, Katsuji Tanabe, to serve food that draws on several influences. Tanabe—who is half Japanese and half Mexican—is fusing flavors of both cuisines to create items like guajillo-glazed pork belly and grilled diver scallop with poblano-uni relish. The broad menu will also offer a standard variety of Mexican and American dishes complemented with mezcal-based cocktails and slushy-spiked horchata. Look for the restaurant to open in the former BlackFinn AmeriPub space soon.