"The newest restaurant from the Orioli Hospitality Group is the bright and airy new Coastal Latin kitchen led by chef Adolofo Lopez. The extensive menu showcases the bounty and breadth of Mexican cooking from the Baja region and across the Mexican coast. Start off with any of its various ceviches like its pargo al ajillo, a delicate ribboning of red snapper served with tomatoes, quelites, red bell pepper, yuca chips, and garlic sauce. A selection of chicken, tuna, or beef skewers are perfect additions to the appetizers or raw fish preparations, but the entrees are where the restaurant really shines. Choose from the guajillo-marinated cabrito served with rice, pico de gallo, mashed potatoes, and handmade corn tortillas, or opt for the mariscos side of the menu with its pompano a la parilla — a whole pompano fish served with chimichurri." - Megha McSwain, Sean Hekmat
