"With its dimly lit and glamorous interior reminiscent of an upscale resort in Cabo, this Mexican restaurant is great for date nights or celebratory dinners. Its menu of sustainable seafood includes aquachile and ceviche made with wild Mexican white shrimp or callo de hacha, a scallop from Mexico’s Sea of Cortez while fillings for enchiladas include Maine lobster and Dungeness crab in addition to the standard chicken, beef, and cheese. Order the combination plate that comes with an enchilada, chile relleno, and taco to get a sampling of the menu." - Marie Tutko
Javier’s
