"Feel like the ultimate it couple with seats at the chef’s counter of one of the hottest spots in town hands down, where Johnny Curiel’s team is engaging yet discreet as they serve up adobo-seared hamachi in roasted pineapple puree, sopes de asada with cactus salad, lamb shank with refried corn beans, and other dishes to warm the heart and stir the soul. (Given that reservations aren’t easy to come by, it should be noted that a similarly stimulating experience awaits at dark charmer Mezcaleria Alma next door.)" - Ruth Tobias
Shawn Campbell
