Any opinions on this place? I hear mixed reviews, but mostly good. I am more interested in the Salvadoran cuisine (esp. the pupusas), but i'll be with people who'll probably stick with Tex-mex standards, so any recs or cautions would be welcomed.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.