Chef Adam Dorris’s wildly inventive eatery reinvigorates some American classics, offering appetizers like a steak tartare with grilled toast from Common Bond and a half chicken braised with okra, sweet chiles, and peaches, while pastry chef Plinio Sandalio holds his own with desserts like sanguinaccio fritters with horchata ice cream. The fine art hanging from its walls is American too (that’s a real Warhol, those are real Harings), but Pax Americana has managed to cultivate a relaxed, yet elegant atmosphere in its dining room, as well as in the adjoining bar, whose cocktail menu hardly departs from the overall theme (grilled peach–infused bourbon Old Fashioneds, anyone?).