"Born in Montana to a Mexican family, chef and owner Julián Almanza partnered with bartender Nadia Vizcarra to open the Lincoln Park restaurant during the pandemic. The team created a menu that showcases Almanza’s unique upbringing and love for the flavors of the Pacific Northwest. The small eatery is seafood-forward, but offers a variety of options ranging from ceviche to quesabirrias and several taco choices (do not pass up the lobster taco). But it is the Baja-style fish tacos that steal the show. Served with a house-made tartar sauce, sweet cabbage, and pickled habanero, they pack many flavors and textures. According to Almanza: “It’s not as easy as it sounds, and you can easily mess up something fried by battering it too much or not enough.” Notably new on the menu is a swordfish torta. The restaurant offers a weekend brunch featuring anything from avocado toast and quesadillas to chilaquiles and the northwestern huckleberry in pancakes and several beverages." - Brenda Storch, Eater Staff
