Six Chowhounds got together for lunch to see if the new Puerto Rican chef has had any impact in this pretty, upscale place.
We tried two starters and four main courses:
Trio of arepas
Churrasco skirt steak
Pizza de lechon
Two of the dishes were A++ and I would happily return for them: the arepas and the corvina. On the menu, the corvina was translated as rockfish, which was news to me. The corvina was meaty, skin-on, served with a really nice garnish of chopped red peppers and capers and a tasty mound of yucca mofongo - quite a bit different from the plantain version. The arepas were thick, baseball sized with a creamy interior. Outstanding.
The ceviche was light and tasty and the skirt steak found a nice balance of fleshiness and flavor - yet still could have been more exciting.
The dishes we were looking forward to the most were a disappointment. The carnitas were like a pork-dessert. Too sweet for my taste. The pizza de lechon was oily and the lechon had an assertive brininess that did not match well with the pizza.