I am interested to hear if anyone has dined here and his or her thoughts on the restaurant. If so, did you check out their Puerto Nuevo style Lobster? I wonder what role they played in the closing of [across the street] Chilangos?
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.
The zucchini noodles don't require cooking—they'll add freshness and crunch to the finished dish. Make the sauce while the tofu cooks and have the other vegetables at the ready so you can toss and serve immediately.