OK, so it's not really Mexican, technically speaking. It's "high Mexican" or chichi-Mex, or froufrou-Mex--though it's more like global haute cuisine with a Mexican accent. There are no sombreros or mariachi posters on the walls. Instead, the interior is crisply contemporary with river stone, rich wood beams and contemporary art in a room washed in hushed tones. Still, Lanny's (Lanny Lancarte of Joe T. Garcia's fame) cuisine sings, even if the Mexican notes are often just little ghostly hints. Take the arctic char crusted in pulverized pumpkin seeds. It rests in a tomato jalape?o beurre blanc. Mental circuits blow contemplating the fish taco possibilities. Trout, served with warm cucumbers and dampened with a butter almond sauce, straps you into a similar state of sublimity. Achiote-roasted lamb chops are lurid. Rubbed and marinated in achiote, garlic, oregano, citrus and fresh herbs, the glistening orbs of meat are silky and rich. A flap of bok choy patiently rests nearby, waiting for the Tsingtao to make an appearance on the beverage menu. Ya gotta lime for that?