At Vermilion

The space is stark and the service woefully amateur, but this loungey eatery still supplies a memorable dining experience, thanks to imaginative cuisine from chef Maneet Chauhan. The Chicago import uses Indian and regional Latin flavors to delicious effect, in dishes like spicy shredded duck vindaloo piled atop crispy corn arepas. More subcontinental tastes emerged in an entrée of fiery chili-spiked mussels in a curry-infused coconut broth. The drinks list is equally inventive: Among the cocktails is a sweet yet searing lime, pear and green-chili concoction with vodka and pear schnapps.