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http://www.openvoc.eu/poi#funnyReviews
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  • Really fun environment and overall good food. We went for my birthday on a Friday night and sat at the chefs table. It wasn't quite what I expected, more of a ledge on the side of the kitchen but I didn't realize the restaurant is in an old house and the kitchen upstairs. We had so much fun watching and interacting with the team in the kitchen. They treated us to several extra tastes that made our meal super special. We loved the guac sampler, my favorite was the smoked trout and my husband's the pecorino and agave - sweet and savory and so good. My favorite side and really favorite thing overall if you can believe it were the sofrito green beans- SO. MUCH. FLAVOR. My husband loved he carnitas tacos, though the menu says taquitos, they were meat with corn tortillas on the side, which is not typically what you would consider a taquito. I had the crab and smoked trout tostada for my entree and it was strange in the best way is texture from the tostada, a blend of sauces, and even a fried egg on time. The chocolate pot de creme we tasted for dessert, full of cinnamon flavor, was fantastic and so rich! Negatives were the Brussels sprouts- interesting idea but really just not good and the bigger issue- I was so so disappointed to see that they use a microwave and not just sparingly. The chiles rellenos someone ordered were basically reheated with cheese melted in the microwave. For this level of a restaurant, I find that unacceptable and this is a much needed improvement I hope they will work on.
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