Mexican Octavio Diaz lets Oaxacan specialties shine in this newcomer where mole and mezcal reign. In the Kapor Center for Social Impact, Agave sports a clean, low-ceilinged, modestly sleek design where curves and angles align. The signature mole negro comes from a family recipe with 20-plus ingredients, some fetched from Oaxaca. The molates—little dumpling-shaped masa pouches filled with chorizo and potato, plated on black bean paste with cabbage and queso fresco—bear repeating, as do the tlayuda, or “Oaxacan pizza,” and the cecina, lean pork sliced scaloppini-thin and marinated in Oaxacan adobo and grilled several notches shy of dry. The menu wasn’t huge but wide-ranging: four kinds of salads, enchiladas in red sauce, enmoladas (tortillas in mole folded around braised chicken), empanadas, tacos, oysters, ceviche, prawns diabla, various grilled beef, chicken, and vegetable combinations, a whole fish of the day, and a half or whole herb-crusted rotisserie Rocky’s chicken. Chile relleno snobs (or aficionados) will be happy here, and the carnitas, drenched in the addictive mole negro de Oaxaca, are sure to win fans, too. All are beautifully presented. Overreaching was not a characteristic. Diaz’s restaurant hit menu, price-point, design, service, and attitude sweet spots in a burgeoning Uptown dining scene that should embrace its balanced approach to foodie and family friendliness. Serves lunch and dinner daily.