Chef Pyles has done it very right! The combination of decor, service, and top-notch preparation won me completely. We were fortunate to be able to experience a chef's tasting, and sampled ten different dishes each prepared for us by the Chef himself. All were excellent; I peaked with the Lobster, Crab, and Calamari ""Parfait,"" the Peach Empenada with Roasted Suckling Pig, the Barbecued Beef Short Rib with Tamal Criollo and Chipotle Salsita, and the dessert selection: tastes of a wonderful Lemon Meyer-Blackberry Upside-down cake, ""Coffee and Donuts"" with Cajeta (the full dessert is served with an amazing cappuccino creme brulee), and Gianduja foam with Choclo Ice Cream. \r
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Some of the names are longer than the tastes, but we spent over two hours sampling and tasting a different wine selected by the staff with each of the dishes. Frankly, I have never enjoyed a meal at any restaurant more than this.
Pros: Subdued, tasteful, artistic decor. Attentive
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