The salty marble potatoes are simply irresistible.

A few things on our spring to-do list: clean out our closet, update our wardrobe and return (with friends) to the recently revamped Victor Tangos.

The five-year-old restaurant and bar, once known for its devoted coterie of SMU students, is now under the direction of a rising new chef and features a fun-loving cocktail list and a playful rotating menu that's better suited to foodie adults.

We stopped by the lively eatery post-work for a Molly Ringwald cocktail (vodka, rhubarb and cranberry juices and cinnamon syrup, $10). And we have a date to return for the Lost in Translation, made with 12-year-old Japanese whiskey and, wait for it, candied shiitake mushrooms. Sorry, thirsty Mustangs, this is anything but a college hangout.

Executive chef Kirstyn Brewer--a 28-year-old L.A. transplant--has completely turned the menu on its head. Two standouts include the salty marble potatoes starter ($5)--tiny spuds served with tangy lemon-herb aioli for dipping--and a grilled octopus salad with piquillo peppers ($14). The food is innovative but unfussy.

Be sure to have the market fish too. Our catch of the day was whole branzino roasted to perfection and stuffed with wilted arugula, sautéed onions and garlic cloves.

You gotta love a good graduation story.

Victor Tangos, 3001 N. Henderson Ave.; 214-252-8595 or victortangos.com

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