Department of FoodieDepartment of Foodie
Hip restaurant for elegant Mexican fare alongside handcrafted margaritas and other cocktails.
What to order: Short Ribs · Bone Marrow (Bone Marrow Tacos) · Lobster Tacos · QuesabirriaFrom Google Maps reviews.
We had a fantastic dinner at your restaurant and absolutely loved the food. Every dish offered phenomenal flavors and beautiful presentation; it was truly a feast for both the eyes and the palette. The highlights of our meal were the tuna tartare, bone marrow, branzino, and crispy potatoes. The short ribs were particularly outstanding and perfectly prepared. While the service was courteous, it was a bit slow throughout the evening. Additionally, I would recommend a more generous pour for the wi
The food was very good. The guacamole and salsas were flawless; the octopus was tender, but the pork belly it comes with was surprisingly hard; the seafood in the ceviche was pretty good, but the aji amarillo sauce was too fruity and smooth, it didn't pair well. The service was good and friendly and the food came out quickly, but the waiters were too busy so it was really hard to get their attention. I couldn't even place my order for 30 minutes and that was before the restaurant was 1/4 full.
Overall, the dining experience was disappointing. The food lacked flavor, with the ceviche being mediocre and the lobster tacos having little taste. The chicken dish was also unappetizing. The drinks were acceptable but nothing noteworthy. Service was slow, as there was a significant wait for the food to arrive. On a positive note, the management team was attentive and responsive when concerns about the meals were raised. While the staff made an effort to address the issues, the overall quality
From the Nov 22, 2025 health inspection. Lower-priority items are listed after the serious ones.
Food surfaces weren't washed and sanitized between uses.
Flies were present in the space.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Evidence of mice was found on site.
Hot food was held below 140°F, cool enough for bacteria to grow.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Dishes and utensils weren't being properly washed and sanitized.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.