Forget frozen margaritas churning behind the bar at the Midtown Chili's, Phil Ward wants New York to know tequila's true potential: he puts it in punch, sangria, tea and a couple dozen other cocktails. The downstairs bar is casual and crowded, while the upstairs lounge, with plush couches and red lighting, could be Manhattan's newest date night destination. Small tables make it easy to swap cocktails and share snacks. Ward has also recruited Luis Gonzales to produce a menu of light fare that includes beef empanadas and sweet corn tamales. Andrea Rosen
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