Happened to find this place when I passed by and was drawn to the sound of the piped-out Cuban music...
I had these appetizers (as copied from their menu):
SEARED AHI TUNA: house spice, mango salsa, wasabi
YUCA AND PLANTAIN CHIPS: black bean salsa
BAY SPINACH: with Asian pear, endive, candied walnuts, shallot vinaigrette
DRAFT JEFFERSON STATE BREWERY "BROTHER JONATHAN" BELGIAN ALE
Every dish was a superb blend of ingredients that made me wish I could eat still more than half of the generous servings... I didn't even want to drink water several hours later, lest I dilute the scintilla of flavor I was still savoring.
Hey, maybe I'll go back for lunch... if I drink the rum first, I might get up the nerve to try the oyster shooter. :)
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...