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  • We couldn't have been more fortunate to show up on a Sunday night. Apparently every Sunday, they do suckling pig in order to boost restaurant volume. The pig was INCREDIBLE. Finished over a wood grill, served with aioli, garlic mayo, sea salt, and fire toasted bread, the pig was super tender and the skin crisp and flavorful. Expensive at $25 / serving but worth every penny. Apparently, they also roast a whole lamb Wednesday nights. The quail was also very good. Again, it was pretty expensive at $15 but delectable. Unfortunately, the dates with bacon were pretty mediocre. The taste of caviar was also completely lost in huevo frito con caviar which cost a pretty penny at $16. All in all a fantastic meal. Great place to stop before hitting the club!
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