It’s not the defunct airline that gives late-night Cuban-diner-style spot The Pan American its name, but rather its inclusiveness of the dynamic cultures spanning the Western Hemisphere. Caribbean-Sea turquoise, vibrant lime and canary yellow shape the boîte’s tropically decorated cabin that packs 1960s appeal. The bar, surfaced with glistening tiles (right), and specialty drinks, such as the Dark & Stormy (slow-aged Bermuda rum, lime juice, mint and house-brewed ginger beer) attract crews of imbibers. Color-changing lights illuminate; salsa, classic rock and a weekly live performance series set the beat and the fiery flavors of Latin and South America accent the New American-leaning menu.

» The Pan American, 202 Mott St., 212.925.9225

A romantic rendezvous calls for the mother of haute delicacies: caviar. Luxurious, sustainably farmed Italian white sturgeon malossol and classic osetra come in 10-gram portions—with blinis, over quail eggs and “The Italian Way” (left), atop pureed potato—at Calvisius Caviar Lounge. The sparkle of Champagne enhances the pleasure of savoring each precious pearl.

» Calvisius Caviar Lounge, Four Seasons Hotel New York, 58 E. 58th St., 212.207.8222

A Mexican agave farmer named Viktor and his dog Spoils were the inspiration for Viktor & Spoils, a secretive, recently opened tequileria. An unmarked door plastered with Mexican currency leads to the parlor pequeña, with walls made of barn wood and colorful rows of Jarritos soda bottles (right). Leather benches and small tables line the perimeter, where parties gather to savor Executive Chef John Keller’s modern Mexican snacks (fried cactus tacos with Peruvian peppers and pickled jalapeño-radish salad) and libations crafted from 70-plus tequilas and mezcals, such as the grilled-pineapple-topped Oaxacan Dream with mezcal and pineapple, cranberry and lime juices.

» Viktor & Spoils, Hotel on Rivington, 105 Rivington St., 212.475.3485