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  • Happy hour, over a week ago, consisted of the calamari w/ aioli, a glass of Rene Barbier red, and brandy-flambeed flan. Had more of those terrific dinner rolls! First thing I noticed when presented w/ the plate of calamari was the lovely color! Was it saffron, I asked? Why, yes! These calamari rings were dipped in saffron-infused batter... These rings were beautiful and tasty! I really like the simple aioli here. And the flan? Xavier made a deal w/ me that if I didn't think it the best I've ever tasted, then he wouldn't charge me the $7 price tag. While it WASN'T the best I'd ever had (my Mom makes the best flan! Heck, even I can make a killer flan- she says so modestly), it was still very, very good and I didn't see the need to be cunning about it, so I paid. Willingly. Next visit- frog legs and a sangria (or two)!
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