"Chef/owner Rodolfo Cuadros (of Amaru) and sous chef Alberto Marin are in the saddle, while the staff are always on the ball, presenting diners with a menu full of flavor and textural complexity. This is a vast space, with greenery, funky light fixtures, and that beloved counter. A perch here will ensure you're in full view of the team as they work closely with a host of pristine ingredients. Baja tacos underscore a tortilla made from hemp seed and filled with fried banana blossom; while kelp noodles with acorn squash velouté and pumpkin seeds are wholesome yet wholly gratifying. Avocado-key lime 'ice cream' with ginger crumbles is an electrifying finish." - The MICHELIN Guide
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