Restaurants have started releasing their spring and summer menus, which often emphasize fresh produce and lighter bites. In the case of Vesta Dipping Grill [2] new small plates, appetizers, entrées, and sides add refreshing variety to an already solid menu.

One such addition is the mahi mahi ceviche: The cubed, citrus-cured fish is tossed with red pepper and onion, garnished with serrano peppers, avocado, and cabbage slaw, and then topped with an orange vinaigrette that adds a cool citrus zing. In warmer contrast are the box-roasted pork tacos. Chef Brandon Foster cooks the meat in a La Caja China [3] (a stainless steel baroque-like box) with hot coals resting on top. The result is smoky, tender meat that, for the ideal bite, should be eaten with a good amount of the Pueblo green chile (the kick is mild) and smoked corn pico de gallo that arrive atop the tacos.

Tip: Instead of trying to decide between entrée options, split appetizers and small plates instead. For a satisfying meal, order the ceviche, tacos, sausage and clams (also a new item), achiote shrimp, and a mixed platter of cheese and cured meat.

1822 Blake St., 303-296-1970