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  • After three visits, this could quite possibly be one of my favorite new spots in the valley. It's both upscale and comfortable at the same time with a friendly, attentive staff ( you gotta appreciate good service...). While I haven't tried the brewed tea, the iced tea selections are refreshing if not eclectic - the blueberry lemon grass and the cucumber mint white tea are really tasty. Now on to the food. My first visit was for lunch. The Carolina Cuban Melt is exactly what a cubano sandwich should be. Delicious juicy pork, ham, cheese, mustard and crunchy pickle all grilled into gooey melty goodness. Add a little tangy BBQ sauce for that southern touch and it's just about as good as a sandwich gets. And don't forget the potato salad. I want a bathtub full of the stuff. Rich sour cream, onion and chunks of bacon. So delicious. My second stop was just for dessert - a slice of key lime pie. A good specimen with a crumbly graham cracker crust, fresh whipped cream and a solid citrus flavor but a bit too much sweet and not enough tart for my taste. The third trip was a full on dinner. Sour cherry tea-tinis, which taste dangerously close to Kool-Aid with a kick, are a fun starter. The stainless steel bar ware in place of traditional glass are a nice touch as well. A standard Caprese salad is made special with a generous drizzle of thick, aged balsamic and some of he sweetest fresh basil I've tasted. With only five items, the dinner entree menu subscribes to the less is more theory. Noting my earlier success, I went with the Orange Glazed Pork Shanks. Perfectly seared pieces of meat are paired nicely with an Asian inspired, sweet orange sauce complete with little bits of orange zest in every bite. And once again perfectly done potatoes, this time mashed with a touch of garlic. Dessert brought a mini white cake with strawberry filling and a white chocolate top that was creamy, smooth and sweet. All in all, three excellent experiences at a place I can't wait to return to.
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