The Pantry, under the leadership of Chef Gabriel Woo, has two theme nights every week: Cantina Night on Tuesdays and Fried Chicken Fridays. Inspired by a south-of-the-border fiesta, Cantina Night’s menu includes fun appetizers, like the Papitas con Limon y Chile (potato chips with lime and HH Hot Sauce), and carnitas, chicken tinga, and mushroom tacos. Seafood lovers can order the tostada de ceviche, and for dessert, there’s the indulgent dark chocolate brownie with cinnamon, chipotle, orange, and ice cream. Of course, there are also handcrafted cocktails